Spiced Beef Bowl with Tomato Rice, Golden Eggplant, and Mint Yogurt

Instructions

1. 1

   1. Preheat the oven to 425°F (220°C). Place the eggplant on a sheet pan and toss with 1 1/2 tablespoons olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes at 425°F (220°C), stirring halfway through, until golden and tender.

2. 2

   2. Meanwhile, marinate the beef in a bowl with 1/2 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, the ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes.

3. 3

   3. For the tomato rice, heat 1 tablespoon olive oil in a pot over medium heat. Cook the onion for 4 minutes until softened. Add half of the minced garlic and cook for 30 seconds. Stir in the rinsed rice and cook for 1 minute. Add the crushed tomato, hot vegetable broth or water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.

4. 4

   4. In a small bowl, make the mint yogurt by mixing the Greek yogurt, the remaining minced garlic, 1 tablespoon lemon juice, fresh mint, a pinch of salt, and a pinch of black pepper. Fold in the cucumber and mix well. Keep chilled until serving.

5. 5

   5. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Cook the marinated beef strips for 3 to 5 minutes, stirring, until browned and cooked to your desired doneness.

6. 6

   6. Divide the tomato rice among 4 bowls. Top with the golden eggplant and spiced beef. Finish with spoonfuls of mint yogurt and sprinkle the fresh parsley over the top. Serve immediately.