Lebanese Beef & Eggplant Maghmour

While the eggplant is roasting, finely chop the brown onion and garlic. Thinly slice the silverbeet. Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

When the eggplant has 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking the beef up with a spoon, until browned, 4-5 minutes. Add the tomato paste, rustic herb, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes and chicken-style stock powder. Stir to combine, then reduce heat to medium and simmer until thickened slightly, 5-8 minutes. TIP: Add a splash of water if the stew looks dry.

While the stew is simmering, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, add the silverbeet, roasted eggplant and the butter to the stew. Cook until wilted, 2-3 minutes. Season to taste.