Auberginen Hackragout Pinienkerne Tomatensauce libanesisch
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Aubergine with minced ragout

You like aubergine? Very good – me too 😉
And if you’re also into bolognese, here’s your new favourite dish.

I admit: If I were presented with a plate of spaghetti bolognese and aubergine with minced ragout, I would have great difficulty deciding. I simply love both dishes. The logical consequence? I would eat both and then fall into a food coma on the couch.

But now back to the aubergine. Even if it has become a bit disreputable in messengers thanks to its questionable use as an emoji, it is still one of my favourite vegetables. Or is it a fruit? 🤔 It doesn’t matter! Whether deep-fried, baked, on pizza or turned into creamy baba ghanoush – aubergines just always go for me.

I always have this dish when I’m really in the mood for soul food. The delicious, fluffy butter rice serves as a bed for the fried aubergine slices. And on top: a really fine minced ragout with cinnamon, cardamom, allspice and harissa. The ragout gets its final touch from the freshly roasted pine nuts.

Normally, a good ragout is left to simmer for a long time. You can do that with this version too – then the flavours are more intense. But if you don’t have time, do what I do. I always prepare the ragout first and let it simmer until I’m done with the other components. Then I serve it. It will definitely taste good.

You can also prepare this dish in the evening and take it to work the next day. Believe me: your colleagues will be very jealous.

Recipe for aubergines with minced ragout

Aubergine Hackragout Tomatensauce Pinienkerne
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 285


  • 2 Eggplants
  • 250 g Ground beef
  • 20 g Pine nuts
  • 1/2 TSP  Cinnamon
  • 2 Garlic cloves
  • 1/2 TL  Cardamom  ground
  • 1/2 TSP  Allspice  ground
  • 2 TSP  Tomato paste
  • 400 g Tomato pulp (alternatively you can also use chopped tomatoes. But pay attention to quality).
  • 50 ml Water
  • 1/2 TL  Harissa
  • 2 TSP  Lemon juice
  • Sunflower oil
  • Salt, pepper


Prepare the minced ragout

  • Peel and chop the garlic.
  • Toast the pine nuts in a small frying pan for approx. 2 minutes over a high heat (always swirl the pan, otherwise they will burn).
  • Then put the pine nuts on a small plate. Please do not leave them in the hot pan.
  • Heat approx. 2 tbsp. oil in a saucepan and fry the mince over a high heat.
  • Mix in the cinnamon, allspice, cardamom and toasted pine nuts.
  • Add the garlic and sauté for about 1 minute.
  • Add the tomato purée and fry for about 1 minute.
  • Set the cooker to medium heat.
  • Deglaze the mince with tomato pulp and water and mix well.
  • Stir in the harissa and lemon juice and simmer for about 30 minutes on medium heat with the lid closed.
  • Season to taste with salt and pepper.

Prepare rice

  • Prepare the rice according to the recipe. You can find the recipe here: Butter rice

Prepare aubergines

  • Cut off the stalk of the aubergines.
  • Cut the aubergine lengthwise into slices about the thickness of a thumb and rub the cut surfaces with a little salt. Set aside for about 5 minutes and then dab off the water with a cloth.
  • Heat the oil in a pan and deep-fry the aubergine slices in it for approx. 3 minutes per side.
  • Lay out the fried aubergines on a plate with kitchen paper.


  • First you distribute rice on the plates.
  • Then put some of the ragout on top of the rice.
  • Then place two slices of fried aubergine on top.
  • Now spread the minced ragout over the aubergines.


Recipe contains affiliate links.


Calories: 285kcal | Carbohydrates: 22g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 185mg | Potassium: 1030mg | Fiber: 9g | Sugar: 13g | Vitamin A: 281IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 3mg

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