Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the eggplant into cubes about 1.5 cm across. Finely chop the onion, mince the garlic, and chop the parsley. Weigh the bulgur and measure the lemon juice.
Cook the bulgur
Put the bulgur in a small saucepan with 420 ml of water and 3 g of salt. Bring to a boil, cover, and cook over low heat for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered until ready to serve.
Brown the eggplant
Heat 15 ml of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 7 to 8 minutes, stirring every 2 minutes. The cubes should soften and develop browned edges on several sides. Transfer them to a plate.
Brown the beef and season the skillet
Pour the remaining 10 ml of olive oil into the same skillet. Add the onion and cook for 3 minutes, until softened and translucent. Add the beef, 4 g of salt, and the black pepper. Cook for 5 minutes, breaking the meat into smaller pieces with a wooden spoon, until browned. Stir in the garlic, cumin, and paprika, and cook for another 30 seconds.
Finish the tomato mixture and serve
Add the chopped tomatoes and browned eggplant to the skillet. Stir and let simmer uncovered for 6 minutes, until the flavors have come together and the sauce has thickened slightly. Remove from the heat, then stir in the lemon juice and half of the parsley. Fluff the bulgur with a fork. Divide it among plates, top with the beef mixture, and sprinkle with the remaining parsley.
