Eggplant stew with minced beef — it can be considered a quick ablama: instead of frying and stuffing individual eggplants, you can use this easy method. 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

Method:

Salt the eggplant cubes, then fry them and set aside to drain on paper towels.
Prepare the filling: sauté the chopped onion in a little oil until softened.
Add the coarsely ground beef with a knob of butter and cook until the meat is done.
Add a pinch of seven-spice mix (baharat), then the chopped tomatoes, tomato paste and a pinch of salt, and stir.
Let the filling simmer for about 15 minutes before adding the fried eggplant. Fold gently and carefully so the eggplant doesn't break apart.
Let the eggplant stew cook another 5 minutes on the heat, then serve with rice — either vermicelli rice or plain rice.

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.

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Eggplant Stew with Minced Beef

Prep checklist

Cooking notes