Minced beef and eggplant is a delicious and hearty combination, perfect for a savory dish! Here’s a simple recipe to make this flavorful meal:
Ingredients:
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1 lb (450g) minced beef
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1 medium eggplant, diced
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1 onion, chopped
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2 garlic cloves, minced
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1 tablespoon soy sauce (optional)
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1 teaspoon ginger (optional)
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2 tablespoons olive oil or vegetable oil
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Salt and pepper to taste
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1/2 cup of beef broth (or water)
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1 teaspoon ground cumin (optional)
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1/2 teaspoon paprika (optional)
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Fresh parsley or cilantro for garnish (optional)
Instructions:
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Prepare the eggplant:
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Dice the eggplant into small cubes. Sprinkle a little salt on them and let them sit for 10-15 minutes to draw out excess moisture, then pat dry with paper towels.
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Cook the minced beef:
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In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the minced beef and cook until browned. Break the meat apart with a spoon as it cooks. Once browned, remove excess fat if needed, then set the beef aside.
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Cook the eggplant:
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In the same skillet, add the remaining tablespoon of oil. Add the diced eggplant and cook for 5-7 minutes until soft and browned. Stir occasionally to avoid burning. If the eggplant starts to stick to the pan, add a little bit of water to help it cook down.
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Add onion and garlic:
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Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent, about 3-4 minutes.
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Combine the beef:
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Return the cooked minced beef to the pan. Stir everything together.
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Season:
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Add the soy sauce (if using), ginger, cumin, paprika, salt, and pepper to taste. Stir to combine.
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Add broth:
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Pour in the beef broth (or water) and let it simmer for about 5-10 minutes, allowing the flavors to meld together.
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Serve:
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Taste and adjust seasoning if necessary. Garnish with fresh parsley or cilantro, and serve over rice or with flatbread.
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Enjoy your minced beef and eggplant dish! It’s rich, savory, and satisfying.