If using a cut of beef (instead of minced beef), put the cubes in a saucepan with just enough water to cover, bring to boil, then reduce heat and simmer until tender. The cooking liquid is your broth. If using minced beef, make a broth with bouillion.
- 4 aubergines, cut into medium dice
- 500 ml water + 10 g bouillion
- 400 g beef, minced / beef, cut into medium dice
- 400 g chickpeas, boiled
- 2 lemons, juiced
- 150 g onion, sliced
- 45 ml olive oil
- 60 g red pepper paste / tomato paste
- 2 garlic cloves, mashed
- 5 g salt
Sauté the onions in oil. Add garlic and, if using, the minced beef. Cook until the meat is brown, add choice of paste. After a few minutes, add aubergines, cook for five minutes, stirring occasionally. Add chickpeas and, if using, the cubed beef, the broth or bouillion and salt. Cook on a low heat for 60 minutes. With 15 minutes to go until the end of cooking, add the lemon juice.