Eggplant Stew with Minced Beef

Ingredients

• 1 kilo eggplant, cut into cubes
• Salt
• Finely chopped onion
• Coarsely ground minced beef
• A knob of butter
• Baharat seven-spice mix
• 3 tomatoes, finely chopped
• 1 tablespoon tomato paste
• This eggplant stew recipe comes from our friend and cook on Shou Tabkhin El-Yom:
• Fatima Jammoul
• Click Fatima’s name to visit her profile and discover her tasty recipes.
• For more delicious eggplant recipes, see: Meat and Eggplant Maqluba
• How to Make Eggplant with Meat and Mushrooms — another recipe from Fatima. Click the link.

Method

1. Salt the eggplant cubes, then fry them and set aside to drain on paper towels.
2. Prepare the filling: sauté the chopped onion in a little oil until softened.
3. Add the coarsely minced meat and a knob of butter, and cook until the meat is done.
4. Add a pinch of seven-spice mix and stir, then add the chopped tomato, a tablespoon of tomato paste, and a pinch of salt and mix.
5. Let the filling simmer for about a quarter of an hour before adding the fried eggplant, then fold gently and carefully so the eggplant doesn't fall apart.
6. Cook the eggplant stew for an additional 5 minutes on the heat, then serve with cooked rice with vermicelli or plain rice.
7. Fatima Jammoul
8. For more delicious eggplant recipes, here is the link: Maqluba with meat and eggplant
9. How to make eggplant with meat and mushrooms from Fatima's recipes as well... click the link