mediterranean

Turkish Spiced Beef and Eggplant Skillet with Yogurt

Name: Turkish Spiced Beef and Eggplant Skillet with Yogurt
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 156 g ground beef, 90% lean; 238 g eggplant, 1-inch cubes; 17 g olive oil; 73 g yellow onion, diced; 7 g garlic, minced; 20 g tomato paste; 138 g plain Greek yogurt; 9 g lemon juice; 2 g ground cumin; 0.92 g Aleppo pepper (or mild chili flakes); 2 g salt

This simmered dish pairs ground beef, 90% lean with eggplant, 1-inch cubes, plain Greek yogurt and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

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

50 g Protein

35 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

156g ground beef, 90% lean 275 kcal
238g eggplant, 1-inch cubes 60 kcal
17g olive oil 150 kcal
73g yellow onion, diced 29 kcal
7g garlic, minced 10 kcal
20g tomato paste 16 kcal
138g plain Greek yogurt 101 kcal
9g lemon juice 3 kcal
2g ground cumin 8 kcal
1g Aleppo pepper (or mild chili flakes) 3 kcal
2g salt 0 kcal

Cooking instructions

eggplantolive oilsalt
Sprinkle eggplant with a pinch of salt. Heat half the olive oil in a skillet over medium-high heat and cook eggplant until browned and tender, 10 to 12 minutes; transfer to a plate.
olive oilyellow oniongarlic
Add remaining olive oil to the skillet. Saute onion 3 minutes, then add garlic and cook 30 seconds.
ground beefground cuminAleppo pepper (or mild chili flakes)
Add ground beef, cumin, and Aleppo pepper. Cook, breaking up, until browned, 6 to 8 minutes. Spoon off excess fat if needed.
eggplanttomato paste
Stir in tomato paste and 2 tablespoons water; simmer 2 minutes. Fold the eggplant back in and warm through.
ground beefeggplantplain Greek yogurtlemon juicesalt
Mix yogurt with lemon juice and a pinch of salt. Serve the beef-eggplant mixture with yogurt spooned over the top.