Stewed Eggplant and Minced Meat
Stewed Eggplant and Minced Meat
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Stewed Eggplant and Minced Meat

Preparation
20 MIN
Cooking
25 MIN
Servings
4
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Ingredients

Preparation

  1. Drain the tomatoes in a strainer, keeping the juice. Slice the tomatoes into thick rounds and set aside in the strained juice.
  2. In a large non-stick skillet over high heat, brown the eggplant in cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate.
  3. In the same skillet, cook the meat in the remaining oil, breaking it up with a wooden spoon until lightly browned. Add the peppers and onion and continue cooking until the peppers are tender-crisp. Add the tomatoes with the juice, spices and cooked eggplant.
  4. Cover and simmer for 5 minutes or until the vegetables are tender.
  5. Serve in bowls and top with the yogurt. Sprinkle with the oregano.

Note

Baharat is an all-purpose spice blend used in Middle Eastern and North African cuisine that often combines spices like cumin, coriander, black pepper, paprika, cloves and nutmeg. Find it in Middle Eastern markets or blend your own.

Comment

  1. Great recipe- better yet able to use the exploding eggplant and pepper harvest from my garden

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