Minced Beef and Eggplant (Air Fryer Recipe)

 Introduction:

This Minced Beef and Eggplant dish combines tender, air-fried eggplant with a savory minced beef filling that’s simmered with garlic, onions, tomatoes, and aromatic spices. The air fryer ensures the eggplant is perfectly cooked—soft inside and slightly crispy outside—without the need for excess oil. Served as a main dish or paired with rice, couscous, or pita bread, this meal is comfort food with a healthy edge.

Prep Time: 15 minutes

Cook Time: 20–25 minutes

 Ingredients (Serves 4)

For the Eggplants:

2 medium eggplants (aubergines), halved lengthwise

1–2 tbsp olive oil

Salt & pepper to taste

For the Minced Beef Filling:

300g (10.5 oz) ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 medium tomato, diced (or ½ cup canned diced tomatoes)

2 tbsp tomato paste

1 tsp ground cumin

1 tsp paprika

½ tsp cinnamon (optional, for warmth)

Salt and black pepper to taste

2 tbsp chopped parsley (optional)

Olive oil for cooking

Optional Topping:

Grated cheese (mozzarella or cheddar), for a melted topping

Plain Greek yogurt or tahini for serving

 Instructions

 Prepare and Air Fry the Eggplants (15–18 minutes)

Cut eggplants in half lengthwise and score the flesh in a crisscross pattern.

Drizzle with olive oil and season with salt and pepper.

Preheat air fryer to 190°C (375°F) for 3 minutes.

Place eggplant halves cut-side up in the basket (in batches if needed).

Air fry for 15–18 minutes until golden and softened.

You can flip halfway for more even cooking if desired.

Make the Minced Beef Filling (While Eggplants Cook – 10–12 minutes)

Heat 1 tbsp olive oil in a skillet over medium heat.

Add chopped onions and cook for 2–3 minutes until translucent.

Stir in garlic and cook another minute.

Add minced beef and break it up as it cooks—cook until browned (about 5 minutes).

Stir in tomato paste, diced tomato, cumin, paprika, cinnamon, salt, and pepper.

Simmer for another 2–3 minutes until thickened. Stir in parsley if using.

Assemble and Air Fry Again (Optional – 5–7 minutes)

Scoop out a little flesh from the center of each cooked eggplant half (optional).

Spoon the beef mixture generously over the eggplant boats.

Optional: Top with grated cheese.

Return to the air fryer and cook at 180°C (355°F) for 5–7 minutes until heated through and cheese is melted and bubbly.

 Serve

Serve warm, garnished with fresh parsley.

Add a dollop of yogurt or tahini sauce on top if desired.

Pairs wonderfully with rice, bulgur, couscous, or flatbread.

 Tips:

For a leaner option, use ground turkey or chicken instead of beef.

Spice it up with chili flakes or harissa paste.

Add chopped bell peppers or zucchini to the beef mix for more veggies.