For preparing eggplant with beef keema, place the eggplant in hot water for 5 minutes and remove the skin.

Mash the eggplant adding salt and turmeric powder. Keep aside.

Heat oil in a pan and fry ginger garlic paste and chopped onion for 30 seconds. Add beef keema and mix well.

Add garam masala, green chilly and salt.

Now add the mashed eggplant and black pepper powder. Mix carefully. Cover and cook for 2 minutes in low flame.

Open the lid and garnish with chopped coriander.

Eggplant with beef keema is ready to serve.