• 2 eggplants, chopped into 1” cubes
  • sea salt
  • 1 garlic clove, minced
  • ½ pound ground beef
  • 3 purple scallions, thinly sliced
  • 3 tablespoons ghee or olive oil
  • 1 cup basil leaves, torn if large
  • 1/2 cup mint leaves, torn if large
  • 1/2 cup cilantro leaves
  • 1 lime, cut into wedges

Serves 1-2


  1. Season eggplant generously with salt, and toss in a colander set over the sink. Allow to sweat while you prepare the beef.
  2. Combine the garlic, dark parts of the scallions, and ground beef in a medium mixing bowl, and season with salt. Mix well with your hands, and smush into a ball. 
  3. In a large skillet, heat the ghee over medium-high heat. Cook the meat until brown and starting to crisp, about 3 minutes. Transfer meat to a plate and set aside.
  4. Gently squeeze the eggplant over the sink to remove any last drops of excess water, and add to the skillet. Cook until well-browned on all sides, but not mushy, 2-3 minutes.. Return the browned meat to the skillet and toss just to combine, killing the heat.
  5. Spoon eggplant-meat mixture into bowls, and top with herbs. Squeeze lime juice over, and serve with lime wedges.