Moroccan eggplant & ground beef
Ingredients
• 2 large eggplants
• 450 g ground beef
• 1 medium onion, very finely diced
• 2–3 cloves garlic, minced
• 2–3 tbsp olive oil (plus a bit more if needed)
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground coriander
• ½ tsp ground ginger
• ¼–½ tsp ground cinnamon
• ¼ tsp cayenne or harissa paste, to taste
• 2–3 tbsp chopped flat‑leaf parsley
• 2–3 tbsp chopped cilantro
• Juice of ½ lemon (more to taste)
• Salt and black pepper
Step 1 – Roast the eggplant
1. Heat oven to 425°F/220°C.
2. Prick eggplants, place on tray, roast 35–45 minutes until collapsed and very soft, turning once.
3. Cool slightly, split, scoop out pulp, and chop it or mash with a knife until almost smooth; discard skins. Let excess liquid drain if very wet.
Step 2 – Cook the spiced beef
1. In a wide pan, heat olive oil on medium.
2. Add onion with a pinch of salt and cook 6–8 minutes until soft and lightly golden.
3. Add garlic, cook 30 seconds.
4. Add ground beef, breaking it up very finely so there are no big chunks; cook until just browned and most moisture is gone.
5. Add cumin, paprika, coriander, ginger, cinnamon, cayenne/harissa, salt, and pepper. Cook 1–2 minutes to toast spices, adjusting seasoning.
Step 3 – Combine with eggplant pulp
1. Add the roasted eggplant pulp directly into the pan with the beef.
2. Stir and mash together over low heat 3–5 minutes until it becomes a thick, cohesive mixture; taste for salt, acid, and heat.
3. Turn off heat, stir in parsley, cilantro, and lemon juice.
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1 Comment
Looks good! I will give it a try. Thank you!