Beef and Eggplant Skillet with Lemon Bulgur

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.