Middle Eastern Ground Beef and Eggplant Skillet
Ingredients
- 500 g ground meat, beef or mixed beef and pork
- 1 eggplant, large
- 500 g chopped tomatoes, diced beefsteak tomatoes or canned/boxed
- 2 red onions
- 4 garlic cloves
- 3 tbsp olive oil
- 1 tsp salt
- 2 tsp cumin
- 1 tsp hot paprika, hot
- 1 tsp sugar
- olive oil, salt, pepper
Optional
- 4 tbsp yogurt
- 0.5 tsp cardamom
- 1 tsp finely chopped mint
Serve with
- fresh flatbread or baguette, rice, potatoes
Nutrition per serving, approx.: 991 kcal55 g protein36 g carbs69 g fat10 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cut 1 eggplant into slices about 1.5 cm thick, dice them and place in a sieve.
- Sprinkle the diced eggplant with 0.5 tsp salt, spread it out evenly and weigh it down (see Tips & Tricks).
- Peel the 2 red onions and cut them lengthwise into thin strips.
- Finely dice the 4 garlic cloves and set aside.
- Heat 2 tbsp olive oil in an uncoated pan and lightly brown the onion strips.
- Add 1 tbsp olive oil and the garlic you set aside, stir briefly and crumble 500 g ground meat into the pan.
- Brown the ground meat for about 5 min while stirring and season with 0.5 tsp salt and 1 tsp cumin.
- Meanwhile, spread the diced eggplant out on paper towels and pat dry.
- As soon as the ground meat is browned all over, add the prepared diced eggplant and fry for another 5 min.
- Then add the 500 g chopped tomatoes and 1 tsp sugar and let simmer over medium heat for about 20 min.
- Season the dish with 1 tsp cumin, 1 tsp hot paprika, salt, a little olive oil and pepper if needed, and let it cool until lukewarm.
- If you like, you can make a little dip from 4 tbsp yogurt, 0.5 tsp cardamom (see Tips & Tricks) and 1 tsp finely chopped mint.
- Garnish the Middle Eastern ground beef and eggplant skillet with the dip if you like and serve with some fresh bread, rice or potatoes.
Tips
- The best way to weigh down the eggplant is with a well-sealed plastic food bag filled with water. The salt draws the water out of the eggplant, so it no longer soaks up as much olive oil and the bitterness goes away. Ideally, let it sit for at least 20 min.
- It’s best to dose the spices to taste. Cardamom in particular is a very intense spice whose flavor can vary a lot depending on quality. Better to start with a little less and then add more.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Middle Eastern Ground Beef Skillet with Eggplant
Why do I salt the eggplant first?
The salt draws water and bitterness out of the eggplant. That way it soaks up less oil when frying. Let it sit weighted down for at least 20 minutes, see draining eggplant.
How can I vary the spices?
Feel free to play with the spices and season to taste. Cardamom is very intense, so start with a little and add more later. Yogurt and fresh mint add a nice freshness.
What goes well with the ground beef skillet?
Serve it with fresh flatbread, baguette, rice or potatoes. Homemade naan bread is especially good for mopping up the sauce.
How should I store the Middle Eastern ground beef skillet with eggplant?
Put the leftovers in a tightly sealed container and refrigerate. The skillet keeps for 2 to 3 days. Reheat it in a pan with a splash of water until everything is piping hot.
Can I freeze the ground beef skillet with eggplant?
Yes, that works well. Freeze it in portions in airtight containers, and it will keep for about 3 months. Thaw it overnight in the fridge, then reheat thoroughly in a pan.
