Stewed Eggplant and Minced Meat
Ингредиенты
- 1 can (28 oz/796 ml) plum tomatoes
- 1 eggplant, cut into 1 x 4-inch (2.5 x 10 cm) sticks
- 1/3 cup (75 ml) olive oil
- 1 lb (450 g) lean ground lamb or beef
- 1 green bell pepper, seeded and cut into strips
- 1 red bell pepper, seeded and cut into strips
- 1 onion, cut into thin wedges
- 1/2 tsp Middle Eastern seven-spice blend (baharat) or garam masala (see note)
- 1/4 tsp red pepper flakes, or more to taste
- 1/2 cup (125 ml) plain Greek yogurt
- 1 pinch dried oregano
Инструкция
- Drain the tomatoes in a strainer, keeping the juice. Slice the tomatoes into thick rounds and set aside in the strained juice.
- In a large non-stick skillet over high heat, brown the eggplant in 1/4 cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- 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.
- Cover and simmer for 5 minutes or until the vegetables are tender.
- Serve in bowls and top with the yogurt. Sprinkle with the oregano.
