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Middle Eastern Ground Beef and Eggplant Skillet

Vorbereitung 20 minutes
Garzeit 30 minutes
Gesamt 50 minutes
Portionen 2 servings
Orientalische Hackfleischpfanne mit Auberginen

Zutaten

  • 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
US - US

Nutrition per serving, approx.: 991 kcal55 g protein36 g carbs69 g fat10 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • 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.

Tipps

  • 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.
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