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- 800 g ground beef about 1.5 lbs)
- 1 large onion diced
- 3 cups Alkaline Water
- 8-10 cups eggplant about 2 large peeled and diced
- 1 tsp ground ceylon cinnamon
- 1 1/2 tsp Himalayan sea salt
- 1/2 tsp black pepper
- 1/2 tsp chili paper flakes
- 1/2 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 cup fresh parsley chopped
- cooked cauliflower rice for serving
Ingredients
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1. Put the ground beef in a large skillet set over medium-high heat (no need to add any fat, the meat will take care of rendering its own)_ and break it up into small little pieces with a large spoon. Sprinkle with 1 teaspoon of Himalayan sea salt and cook until the meat is golden brown and crispy, about 12 to 15 minutes; drain the excess fat.
2. Add the onion and cook for about 3 minutes, until fragrant and slightly softened.
3. Throw in the water, eggplant, remaining half teaspoon of Himalayan sea salt as well as the remaining spices, lower the heat to medium-low and cook, stirring occasionally, until the eggplant is tender and creamy, about 25 to 30 minutes.
4. Delicately stir in chopped parsley and serve immediately, over a bed of cauli-rice
Serving Size = 3 ounces ground beef and 2 cups of vegetables/cauli-rice