Baharat Beef Mince and Aubergine Bowl

With dried black lime for a zingy kick and served with bread

by Justina Sullivan
Baharat beef mince and aubergine stew served in a bowl with yoghurt, parsley, and flatbread on the side.

An Exciting One-Pan Stovetop Dish Made to Be Mopped Up With Plenty of Bread

This Baharat Beef Mince and Aubergine Bowl isn’t quite a stew; the cooking time is shorter, but it carries the same spirit: a comforting mix of spiced meat and vegetables in a rich sauce. Spooned onto – and mopped up – with bread. It’s all made in one pan with no need for extra pots of rice or pasta.

Dried Black Limes in a light pink bowl

Baharat and Black Lime Make This Dish Special

Baharat is a warm, aromatic spice blend that instantly enhances meat and vegetable dishes. Having it ready to hand – whether homemade or shop-bought – makes dishes like this quick and easy to prepare. The standout ingredient here is dried black lime, a Middle Eastern favourite with a distinctive citrus depth that pairs perfectly with Baharat.

To learn more about dried black lime, visit the spice gallery profile on flaevor.com here

Recipe: Baharat Beef Mince and Aubergine Bowl (Easy Stovetop Stew)

Similar recipes on flaevor.com

Baharat beef mince and aubergine stew served in a bowl with yoghurt, parsley, and flatbread on the side.
Print Recipe

Baharat Beef Mince and Aubergine Bowl

Baharat and black lime spiced beef mince and aubergine bowl is a quick and comforting stovetop stew made in one pan and finished with yoghurt, parsley, and a drizzle of olive oil.
Total Time40 minutes

Ingredients

  • 500g beef mince
  • 2 aubergines
  • 1 large white onion
  • 2 garlic cloves, minced
  • 1 tbsp baharat spice blend (recipe here)
  • 1 – 2 tsp dried chilli flakes
  • 1 dried black lime
  • 4 tbsp tomato paste
  • 250ml hot beef or chicken stock

Garnish

  • Yoghurt
  • Parsley
  • olive oil
  • Turkish bread, pita or flatbread

Instructions

  • Prepare the aubergines: Chop Aubergines into medium size cubes and season with salt. Set aside.
  • Chop onion finely and mince garlic.
  • Heat a generous splash of olive oil in a large pan over medium-high heat. Fry the aubergine until golden in spots and beginning to soften, about 10 minutes.
  • Add a splash of water, cover with a lid, and steam for 5 minutes until tender. Remove aubergine from the pan and set aside.
  • Add a little more oil to the same pan. Fry the onion until soft then add the garlic and baharat. Cook for 1 minute until fragrant.
  • Next Add the beef mince with a pinch of salt, breaking it up as it cooks. Fry until browned and starting to crisp at the edges.
  • Stir the tomato paste into the hot stock until smooth. Return the aubergines to the pan, pour over the tomato stock, and stir to combine.
  • Bring to a boil, then cover and simmer gently for 10 minutes, allowing the flavors to meld and sauce to thicken.
  • To serve: Spoon the stew into bowls Garnish with yoghurt, a drizzle of olive oil, and a scattering of chopped parsley. Serve with plenty of bread.

Notes

Serving suggestion: A side of parsley leaves and chopped white onion with a squeeze of lemon juice makes a great accompaniment.