Ingredients
Scale
- 1 large Globe Eggplant (about 1.5 lbs): Choose a firm, glossy eggplant, heavy for its size. This is the star vegetable, providing a creamy texture when cooked.
- 1 tbsp Salt: Used primarily for drawing excess moisture and bitterness from the eggplant.
- 2 tbsp Olive Oil (divided): A good quality extra virgin olive oil adds flavour; used for sautéing.
- 1 lb Lean Ground Beef (90/10 or leaner): Provides the savory, protein-rich base of the dish. Leaner beef means less grease to drain.
- 1 large Yellow Onion (finely chopped): Builds the aromatic foundation of the sauce.
- 3–4 cloves Garlic (minced): Adds pungent depth and essential flavor. Adjust quantity to your liking.
- 1 tsp Dried Oregano: Contributes a classic Mediterranean, earthy aroma.
- 1 tsp Smoked Paprika: Adds a subtle smokiness and beautiful color.
- 1/2 tsp Cumin Powder: Provides warm, earthy notes that complement the beef and eggplant.
- 1/4 tsp Red Pepper Flakes (optional): For a gentle touch of heat. Add more or less depending on your preference.
- 1 (28-ounce) can Crushed Tomatoes: Forms the bulk of the sauce, offering acidity and richness. Fire-roasted tomatoes can add extra depth.
- 1 cup Beef Broth (low sodium): Adds liquid for simmering and deepens the savory flavor profile.
- 1 tbsp Tomato Paste: Concentrated tomato flavor that adds intensity and helps thicken the sauce.
- Salt and Black Pepper: To taste, for seasoning throughout the cooking process.
- Fresh Parsley or Basil (chopped, for garnish): Adds a pop of freshness and color at the end.
- Optional: Feta Cheese or Parmesan Cheese (crumbled or grated, for serving): Provides a salty, tangy, or nutty finish.
Instructions
- Prepare the Eggplant: Wash the eggplant thoroughly. Trim off the stem end. Cut the eggplant into 1-inch cubes. Place the cubes in a colander set over a bowl or in the sink. Sprinkle generously with the 1 tablespoon of salt, tossing to coat evenly. Let the eggplant sit for 30-60 minutes. This process, called disgorging, helps draw out excess moisture and potential bitterness. After resting, rinse the eggplant cubes thoroughly under cold running water to remove the salt, then pat them completely dry with paper towels. Ensuring they are dry is crucial for proper browning.
- Brown the Eggplant (Optional but Recommended): Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add half of the dried eggplant cubes in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook, turning occasionally, until the eggplant is lightly browned and slightly tender, about 5-7 minutes per batch. Remove the browned eggplant from the skillet and set aside on a plate. Add the remaining 1 tablespoon of olive oil and brown the second batch of eggplant cubes. Set aside with the first batch. Note: Eggplant absorbs oil quickly; add a touch more oil only if absolutely necessary.
- Cook the Aromatics: If needed, add a tiny bit more olive oil to the same skillet (there might be enough residual from the eggplant). Reduce the heat to medium. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, dried oregano, smoked paprika, cumin powder, and optional red pepper flakes. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn the garlic or spices.
- Brown the Ground Beef: Increase the heat to medium-high. Add the lean ground beef to the skillet. Break it apart with a spoon and cook, stirring frequently, until it’s browned and cooked through, about 8-10 minutes. If using beef with higher fat content, carefully drain off any excess grease from the skillet at this stage.
- Build the Sauce: Stir the tomato paste into the ground beef mixture and cook for 1 minute, allowing it to caramelize slightly – this enhances its flavor. Pour in the crushed tomatoes and the beef broth. Stir everything together, scraping up any browned bits (fond) from the bottom of the skillet, as these add significant flavor.
- Simmer: Bring the sauce mixture to a gentle simmer. Season with salt and black pepper to taste. Remember that the eggplant was salted initially (though rinsed) and the broth may contain sodium, so season cautiously at first.
- Combine and Finish: Gently return the browned eggplant cubes to the skillet. Stir carefully to coat the eggplant with the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20-30 minutes, or until the eggplant is very tender and has absorbed the flavors of the sauce. Stir occasionally to prevent sticking. If the sauce seems too thick, you can add a splash more beef broth or water. If it seems too thin, remove the lid for the last 5-10 minutes of simmering to allow some liquid to evaporate.
- Final Seasoning and Garnish: Taste the skillet mixture one last time and adjust seasonings (salt, pepper, red pepper flakes) if needed. Remove from heat. Stir in most of the fresh chopped parsley or basil, reserving some for garnish.
- Serve: Ladle the Eggplant and Ground Beef Skillet into bowls. Garnish with the remaining fresh herbs and a sprinkle of optional feta or Parmesan cheese, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 30g