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Middle Eastern Beef and Eggplant

A dish loosely based off of the Persian meal Gheimeh Bademjan. Seared eggplant with beef, tomatoes, olives and garlic-mint yogurt.
Middle Eastern Beef and Eggplant

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


2 TBSP olive oil
1 medium eggplant cut into 1-nch cubes (about 5 cups)
1 lb shaved steak
1 cup chopped yellow onion
4 cloves garlic, chopped
1 tsp turmeric
1 tsp kosher salt
1/4 tsp pepper
2 cups chopped tomatoes
1/4 cup chopped olives (mixed green, kalamata, black)
cooked noodles or steamed rice for serving
Yogurt Sauce:
1/2 cup plain yogurt
1/2 tsp chopped mint
1 clove garlic
1/4 tsp kosher salt
pinch pepper


1. In a large cast iron skillet heat the oil over medium-high heat and add the eggplant. Reduce the heat to medium and allow to sear on one side until well browned 2 full minutes. Turn the eggplant and sear on the other side for another 2 minutes.

2. In a large bowl toss the beef with the onion, garlic, turmeric, salt, and pepper and set aside.

3. Once the eggplant is seared add the beef mix to the pan and turn up to high heat. Stir rapidly until the beef is browned and onions are tender, about 4 to 5 minutes.

4. Add the tomatoes and olives and reduce the heat to low. Simmer for 15 minutes, stirring occasionally

5. Make the yogurt sauce by combining all the ingredients in a small dish.

6. Serve the beef and Eggplant over rice or pasta and the yogurt sauce on the side.

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