Eggplant and Ground Beef Skillet

This eggplant and ground beef skillet is a hearty, one-pan dish packed with Mediterranean-inspired flavors. Tender eggplant is sautéed with seasoned beef, onions, garlic, and tomatoes for a comforting and healthy dinner option.

Ingredients

• 1 lb ground beef
• 2 medium eggplants, cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Prepare eggplant: Wash and cube the eggplant into bite-sized pieces. Sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry.
2. Brown beef: In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spatula. Drain excess fat and set beef aside.
3. Sauté vegetables: In the same skillet, heat olive oil. Add chopped onions and cook until softened (about 3–4 minutes). Add minced garlic and cook for 30 seconds.
4. Cook eggplant: Add eggplant cubes and cook, stirring often, until lightly browned and starting to soften (about 8 minutes).
5. Combine: Return beef to the skillet. Add diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Stir well.
6. Simmer: Reduce heat to low, cover, and cook for 10–12 minutes until eggplant is fully tender and flavors meld.
7. Serve: Garnish with fresh parsley and serve hot with rice, bread, or pasta.