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egyptian

Eggplant Fatteh with Spiced Beef and Yogurt Garlic Sauce

This roasted dish pairs eggplant, cubed with ground beef, plain yogurt and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
51 g Carbohydrates
31 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 183g eggplant, cubed 46 kcal
  • 112g ground beef (85% lean) 280 kcal
  • 42g pita bread 116 kcal
  • 119g plain yogurt (2%) 73 kcal
  • 112g crushed tomatoes 36 kcal
  • 7g garlic, minced 10 kcal
  • 8g olive oil 71 kcal
  • 11g lemon juice 3 kcal
  • 1g ground cumin 4 kcal
  • 1g ground allspice 2 kcal
  • 7g parsley, chopped 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. eggplantolive oilsalt
    Preheat oven to 425 F. Toss eggplant cubes with 8 g olive oil and a pinch of salt; roast 18-22 minutes until browned.
  2. ground beef (85% lean)
    Meanwhile, heat a skillet over medium-high heat. Add the ground beef and cook 5-6 minutes, breaking it up, until browned; drain excess fat if needed.
  3. ground beef (85% lean)crushed tomatoesgarlicground cuminground allspicesalt
    Stir garlic, ground cumin, and allspice into the beef for 30 seconds. Add crushed tomatoes and simmer 6-8 minutes until thick; season with salt and pepper.
  4. plain yogurt (2%)garliclemon juicesalt
    In a bowl, mix yogurt with lemon juice and a pinch of salt; stir in the minced garlic.
  5. pita bread
    Toast the pita in a dry pan or oven until crisp, then break into bite-size pieces.
  6. eggplantground beef (85% lean)pita breadplain yogurt (2%)olive oilparsley
    Layer toasted pita, roasted eggplant, and beef sauce. Spoon yogurt sauce over the top and finish with the remaining olive oil and chopped parsley.

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