Summary

Ingredients

• 300 g beef oulash
• olive oil
• 1 eggplant (s)
• 1 onion (s)
• 1 clove garlic
• 1 bell pepper (s), red, green or pointed bell pepper
• 1 gr. Can (s) tomato (s), peeled, 850 g
• 1 teaspoon spice mix (Baharat)
• salt
• Black pepper
• some mint, fresh

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Instructions

1. Fry the goulash all over in the olive oil, then deglaze with the peeled tomatoes. Season with baharat, pepper and salt. Simmer gently on low heat for two hours with the lid closed. Stir occasionally and, if necessary, add water if too much liquid evaporates.
2. Wash and dice the aubergine and fry in a little olive oil with the chopped onion for a few minutes. Wash the peppers, clean and cut into large cubes, finely chop the clove of garlic, add both to the aubergine and fry, season everything with salt. Set the vegetables aside and only add them to the goulash 20 minutes before the end of the cooking time and let them simmer. Finally, sprinkle the goulash with freshly chopped mint.
3. You can also serve bulgur, couscous, rice or flatbread and garlic-mint yoghurt as a side dish.
4. The beef goulash can also be easily replaced with lamb goulash.
5. Baharat contains paprika, noble sweet, pepper, coriander, cumin, chilli, nutmeg, cinnamon, cardamom, cloves.