Baharat Beef and Eggplant Skillet

• 180 g raw lean ground beef — Raw 90% lean ground beef
• 250 g, cut into 2 cm cubes — Raw eggplant
• 140 g cooked brown rice — Cooked long-grain brown rice
• 110 g canned tomatoes — No-salt-added canned tomatoes
• 60 g, diced — Raw yellow onion
• 2 g (about 1 tsp) — Salt-free baharat spice blend
• 7 g (about 1 1/2 tsp) — Extra-virgin olive oil
• 7 g, chopped — Fresh spearmint leaves
• 10 g (2 tsp) — Fresh lemon juice
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Caramelize the eggplantHeat 5 g oil in a wide skillet over medium-high. Add eggplant and 0.3 g salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward and reduce heat if the oil smokes.
2. 2Cook for 10 to 12 minutesCook for 10 to 12 minutes, turning every 3 minutes; transfer to a clean plate.12 minLook for: Eggplant is browned on several faces and completely tender without collapsing into paste.
3. 3Brown the baharat beefAdd remaining oil, beef, and onion. Break beef into crumbles.Look for: Everything is evenly positioned and ready for the next action.
4. 4Cook for 7 to 9 minutesCook for 7 to 9 minutes; add baharat and remaining salt for the final minute.10 min · 160°FLook for: Beef is evenly browned, onion is tender, spices are fragrant, and the center reaches 160°F.Safety: Wash hands after raw beef and verify ground beef reaches 160°F.
5. 5Simmer and rest the skilletAdd tomatoes and 30 g water and simmer 4 minutes. Fold in rice and eggplant for 2 minutes until 165°F.4 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Reheat cooked rice to 165°F and cool leftovers within 2 hours.
6. 6Remove from heatRemove from heat, rest 10 minutes, then finish with mint and lemon.12 minLook for: Sauce clings to beef and rice, eggplant stays in distinct cubes, and the skillet has no pooled liquid.