Minced Beef and Eggplant is a delicious and wholesome dish that merges rich, savory flavors with soft textures. This recipe brings together tender minced beef, silky eggplant, and a medley of spices for a comforting meal that is perfect for lunch or dinner.
Whether served with steamed rice, flatbread, or on its own, this dish is versatile, satisfying, and sure to impress. With roots in Mediterranean and Middle Eastern cuisines, it balances hearty ingredients with aromatic herbs and spices, offering both nutrition and bold flavor.
Ingredients
- 500g (1.1 lb) minced beef (lean or regular)
- 2 medium eggplants (aubergines), diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon paprika
- 2 medium tomatoes, chopped
- 2 tablespoons tomato paste
- 1/2 cup beef or vegetable broth
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: crushed red pepper flakes for heat
Instructions
- Prepare the Eggplant:
Wash and dice the eggplants into bite-sized pieces. Sprinkle them with a little salt and let them sit in a colander for about 20 minutes. This helps remove excess moisture and bitterness. Rinse and pat dry with paper towels. - Sauté the Eggplant:
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the diced eggplant and cook for about 7–10 minutes, stirring occasionally, until they are golden and soft. Remove from the pan and set aside. - Cook the Onions and Garlic:
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. - Brown the Minced Beef:
Add the minced beef to the pan with the onions and garlic. Break it up with a spatula and cook until it is no longer pink, about 6–8 minutes. Drain excess fat if necessary. - Add the Spices:
Stir in the cumin, coriander, paprika, cinnamon (if using), and salt and pepper. Mix well to evenly coat the beef and onions in the spices. Let it cook for 1–2 minutes to release the aromas. - Incorporate Tomatoes and Paste:
Add the chopped tomatoes and tomato paste to the pan. Stir to combine and allow the mixture to cook down for about 5 minutes, softening the tomatoes. - Add Broth and Simmer:
Pour in the broth and return the cooked eggplant to the pan. Stir everything together gently. Lower the heat and let it simmer uncovered for 10–15 minutes, allowing the flavors to meld and the sauce to thicken. - Taste and Adjust:
Taste the mixture and adjust seasoning as needed. If you like heat, sprinkle in some crushed red pepper flakes. - Garnish and Serve:
Turn off the heat and sprinkle fresh parsley or cilantro over the dish. Serve hot with rice, couscous, quinoa, or flatbread. It can also be served as a filling for wraps or pitas.