eastern-european

Georgian Beef and Eggplant Ajapsandali

Name: Georgian Beef and Eggplant Ajapsandali
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 169 g lean beef (sirloin), sliced; 247 g eggplant, cubed; 135 g red bell pepper, sliced; 101 g yellow onion, sliced; 9 g garlic, minced; 20 g sunflower oil; 247 g tomatoes, diced; 17 g tomato paste; 2 g ground coriander; 11 g red wine vinegar; 9 g fresh cilantro, chopped

This simmered dish pairs lean beef, sliced with eggplant, cubed, red bell pepper, sliced and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

50 g Carbohydrates

31 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

169g lean beef (sirloin), sliced 237 kcal
247g eggplant, cubed 62 kcal
135g red bell pepper, sliced 42 kcal
101g yellow onion, sliced 40 kcal
9g garlic, minced 13 kcal
20g sunflower oil 177 kcal
247g tomatoes, diced 44 kcal
17g tomato paste 14 kcal
2g ground coriander 6 kcal
11g red wine vinegar 9 kcal
9g fresh cilantro, chopped 3 kcal

Cooking instructions

eggplant
Salt the eggplant cubes lightly and let sit 10 minutes, then pat dry.
lean beef (sirloin)sunflower oil
Heat oil in a wide skillet over medium-high heat. Brown beef 3-4 minutes.
yellow oniongarlicground coriander
Add onion and cook 4 minutes, then add garlic and coriander and stir 30 seconds.
eggplantred bell pepper
Add eggplant and bell pepper; cook 6-8 minutes, stirring, until starting to soften.
tomatoestomato paste
Stir in tomatoes and tomato paste; simmer 10-12 minutes until vegetables are tender and the sauce thickens.
red wine vinegar
Finish with vinegar and herbs, adjust salt, and serve warm.