Tajine with Beef and Eggplant
Rinse meat, pat dry and chop. Rinse eggplant, quarter and cut into slices. Season with salt and let stand for about 10 minutes. Rinse with water and pat dry. Peel shallot and cut into rings. Heat oil in a saucepan, cook meat until browned. Add onions, ginger, turmeric, cumin and cinnamon and pour in broth. Season with salt, cover, simmer for about 45 minutes on low heat. Add broth as needed. Add eggplant and drained chickpeas and simmer for another 15 minutes.
Drizzle with lemon juice,season with salt and pepper and serve sprinkled with parsley.