Spiced Eggplant and Meat Stir-Fry
Ingredients
- 2 medium eggplants
- 200 grams ground meat
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon mixed spices
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large sweet green pepper, cut into thin strips
- 1/4 cup tomato paste
- 3 large tomatoes, peeled, seeded, and diced
- 1 teaspoon crushed hot pepper
- 2 tablespoons fried pine nuts
- 2 tablespoons chopped parsley
- 2 bell peppers
For frying
- Corn oil
Preparation
Peel the eggplant and cut it into thick fingers, then set aside.
In a small bowl, combine black pepper, salt, mixed spices, paprika, coriander, and cumin.
In a dish, mix the ground meat with half of the spice mixture and shape into small fingers.
In a skillet, heat 2 tablespoons of oil, add the meat fingers, stir until browned and cooked, then remove and set aside.
In the same skillet, add onion and garlic and stir until golden.
Add the green pepper and stir with the onion.
Add tomato paste and stir well, then add a quarter cup of water, and let the sauce thicken for a few minutes.
Add the eggplant, meat fingers, tomatoes, crushed hot pepper, and remaining spices, cover the skillet, and cook on low heat for a few minutes. Serve as desired.
