One-Pot Harissa Beef & Roasted Eggplant Skillet (Gluten-Free, 20-Minute Recipe)
This hearty vegetarian skillet swaps traditional beef for savory plant-based beef crumbles, paired with roasted eggplant and a bold harissa tomato sauce. It's a quick, one-pot dinner that's both satisfying and gluten-free.
- 12 oz plant-based beef crumbles
- 1 large eggplant, diced
- 2 tbsp olive oil
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp harissa paste
- 1 15 oz can canned diced tomatoes
- 1 cup chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
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Instructions
Heat olive oil in a large, deep skillet over medium-high heat. Add chopped onion and garlic, sauté for 2 minutes until fragrant.
⏱️ 2 minutesAdd diced eggplant and cook, stirring occasionally, until slightly softened, about 5 minutes.
⏱️ 5 minutesStir in the plant-based beef crumbles and cook for 3 minutes, breaking up any large pieces.
⏱️ 3 minutesAdd harissa paste, cumin, smoked paprika, salt, and pepper. Mix well and cook for 1 minute.
⏱️ 1 minutePour in diced tomatoes (with juices) and chickpeas. Stir, bring to a simmer, cover, and cook for 7 minutes until eggplant is tender and flavors meld.
⏱️ 7 minutesUncover, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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