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.
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.