Kosher Beef And Eggplant Dinner Recipe

About this recipe

A hearty and flavorful dinner featuring tender ground beef, sautéed eggplant, and a blend of aromatic spices, topped with melted Monterey Jack cheese. Perfect for a satisfying evening meal.

Ingredients

• - Thyme Bunched Herb
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Bute Island Cheddar Flavour Block
• - Ktc Vegetable Oil
• 200G Daylesford Organic Unsalted Butter
• - Schwartz Oregano
• - Tata Salt
• 60G Terre Exotique Black Sao Tome Pepper, 60G

Instructions

1. 1. Heat a large skillet over medium heat and add 1/4 cup vegetable oil. Add 3/4 cup diced onion and 1 minced clove garlic, sautéing until tender and fragrant, about 5-7 minutes.
2. 2. In the same skillet, melt 2 tbsp butter over medium heat. Add 1 diced eggplant to the skillet and cook for 5-7 minutes, stirring often, until softened.
3. 3. Add 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp salt, and 1/8 tsp pepper to the skillet. Add 1 diced red bell pepper and mix well.
4. 4. Cover the skillet, reduce the heat to low, and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.
5. 5. Sprinkle 1 cup shredded cheddar cheese evenly over the mixture. Cover and cook for an additional 2-3 minutes, or until the cheese has melted. Serve hot and enjoy.