• Rinse the eggplant. Remove its stem and slice the eggplant into ¼-inch thick slices. Then cut into a bit larger than bite-sized pieces.
• Put water into a large pan to an inch deep. Add in the eggplant into a single layer. Turn heat to high and place cover over pan. Once the water starts seeming like it wants to boil, reduce heat to a simmer (most likely medium heat). After a couple minutes, flip them to cook the other side for another 2 minutes or so. The eggplant should soften and may slightly change in color. Remove the eggplant to a clean plate. Work in batches if needed.
• Rinse and dry the pan. Add 2 tablespoons of ghee to the pan on med-high heat. Swirl oil around in pan to coat the surface.
• Add the eggplant to the pan in a single layer and don’t touch the eggplant for 2 minutes while it sears on one side. After 2 minutes, flip the eggplant and allow to cook for another 2 minutes before removing to a clean plate. Work in batches if needed (add more ghee for each new batch).
• In a mixing bowl, combine the beef, onion, turmeric, salt, and pepper.
• Add the beef mixture to the pan on high heat and use a spatula to break up the beef into small pieces.
• Allow to cook for about 5-10 minutes or until the beef has browned and begins sauteing in its own natural fat.
• At this point, mix in the tomato paste.
• Mix in the eggplant and fresh tomato.
• Turn heat to med-low and mix occasionally for 5 minutes.
• To make the garlic yogurt, mix the garlic into the yogurt. Serve a large dollop of it on top of the beef mixture in your own plate that you’ll enjoy with bread, pasta, rice, or quinoa.

~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~