Ingredients
Base Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely minced
- 1 onion, diced
- 500g / 1 lb beef mince (or lamb)
- 1/2 tsp cooking salt / kosher salt (for the beef)
- 1 1/2 tbsp dried oregano
- 2 tbsp tomato paste
Vegetables and Rice
- 300g / 10oz eggplant (~ 20cm/8" long), cut into 1.5cm / 3/5" cubes
- 1/3 cup pinot noir or other dry red wine (optional)
- 1 cup basmati rice, uncooked
- 400g / 14 oz can chickpeas, drained (or other beans of choice)
- 400g / 14 oz can crushed tomato
Liquids and Seasoning
- 1 1/2 cups chicken stock/broth, low sodium
- 1 1/4 tsp cooking salt / kosher salt (for broth)
- 1/2 tsp black pepper
To Serve
- 1 tbsp parsley, finely chopped (optional)
- Extra virgin olive oil, for drizzling
- Dollop of Greek yogurt (optional)
Instructions
- Prepare the eggplant: Cut the eggplant into 1.5 cm (1/2 inch) cubes to ensure they cook evenly. If desired, to reduce bitterness, toss the cubes with 1/4 tsp salt and leave in a colander for 30 minutes, then pat dry before cooking.
- Cook the beef mixture: Heat olive oil in a large pot over high heat. Add diced onion and minced garlic, cooking for about 2 minutes until soft and fragrant. Add the beef mince and cook while breaking it up until all pink is gone. Season with 1/2 tsp salt and oregano, and cook for another minute. Stir in the tomato paste and cook for an additional minute to deepen the flavors.
- Deglaze and add eggplant: Add the cubed eggplant into the pot and stir to coat with the tomato and beef mixture. Pour in the red wine (if using), bring to a simmer, scrape the bottom of the pot to release any browned bits. Let the wine mostly evaporate.
- Add rice and liquids: Stir in the uncooked basmati rice to coat it in the flavorful mixture. Add the drained chickpeas, crushed tomatoes, chicken broth, salt, and black pepper. Stir to combine, then bring everything to a gentle simmer.
- Simmer and steam rice: Once simmering evenly across the surface, cover the pot with a lid and reduce heat to medium-low or low. Let it cook undisturbed for 20 minutes—no stirring or peeking—to allow the rice to absorb the liquid and cook perfectly.
- Rest and finish: Remove the pot from heat and keep the lid on. Let the dish rest for 10 minutes so residual steam finishes cooking the rice and the liquid is fully absorbed.
- Serve: Fluff the rice gently with a fork or spoon. Serve in bowls, drizzle with extra virgin olive oil, garnish with chopped parsley, and add a dollop of Greek yogurt if desired. Enjoy this rich, juicy, and comforting meal.
Notes
- Use eggplant cubes no larger than 1.5 cm to ensure they cook through evenly and soften properly.
- If concerned about eggplant bitterness, salt the cubes and let them sit in a colander for 30 minutes before cooking.
- Cooking the tomato paste well deepens the flavor and reduces sourness in the dish.
- Basmati rice is preferred for its fragrance and texture, but long or medium grain rice can be used. Avoid jasmine, short grain, or specialty rices for this recipe due to texture differences.
- Leftovers will keep for 3 days refrigerated. Add a splash of water when reheating to maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: One Pot Meals
- Method: Stovetop
- Cuisine: Greek
