Turkish Beef & Eggplant Skillet
Method
Season the beef with cumin, sweet paprika, oregano, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the beef and cook for 4–5 minutes, stirring occasionally, until browned. Transfer to a plate.
Add the remaining olive oil to the skillet, then add the aubergine and cook for 6–8 minutes until tender and lightly golden.
Add the onion and red bell pepper and cook for 4 minutes until softened.
Add the garlic and tomato paste and cook for 30 seconds, stirring well.
Add the cherry tomatoes and return the beef to the skillet. Cook for another 2–3 minutes until everything is heated through.
Drizzle with fresh lemon juice, sprinkle with parsley and mint, then serve warm.
For the best texture, avoid overcrowding the skillet when cooking the aubergine. If necessary, cook it in two batches so it becomes golden rather than steaming and turning soft.
Nutrition Facts
Per serving
