Carb Smart "Stuffed" Eggplant
with Spiced Beef and Zesty Yogurt Dressing- Milk
Prepare to see the full power that eggplant has to offer! This beautiful vegetable gets the full treatment here to transcend to the next level. Roasted, then covered in a warm spiced-beef sauce and topped off with a zesty lemon yogurt dressing and fresh herbs, you'll be wondering where this has been your whole life! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Beef
320 g
Baby Eggplant
113 g
Yellow Onion
6 g
Garlic
2 tbsp
Turkish Spice Blend
7 g
Parsley
100 mL
Greek Yogurt
(Contains: Milk)
56 g
Spring Mix
1 unit
Lemon
160 g
Tomato
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Peel, then finely cut onion into 1/4-inch pieces. Zest, then juice lemon. Roughly chop parsley. Cut tomatoes into 1/4-inch pieces. Halve eggplants lengthwise, then score cut-side in a criss-cross pattern.
Toss eggplant with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season cut-sides with half the Turkish Spice Blend, salt and pepper. Roast, cut-side down, on the bottom of the oven, until tender, 20-24 min.
While eggplant roasts, heat a large non-stick pan over medium-high heat. When hot, add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Add garlic, onions, half the tomatoes, remaining Turkish Spice Blend and 1/3 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil, then reduce heat to medium and cook until slightly thickened, 5-7 min.
While beef filling cooks, combine yogurt, lemon zest, half the lemon juice, 1 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.
Whisk together remaining lemon juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add remaining tomatoes and spring mix. Season with salt and pepper, then toss to coat.
Divide eggplant between plates, cut-side up. Top eggplant with beef filling, then drizzle yogurt dressing over top. Sprinkle with parsley. Serve salad alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the Turkish spice blend and yogurt dressing, though some found the dish too salty or lemony.
- Ease of prep: Several found it simple to make, while others struggled with properly cooking the eggplant.
- Suggestions: Consider sautéing onions and garlic before adding beef; score eggplant and bake longer for better texture.
- Portions: Some felt the eggplants were too small; others found the beef portion generous.
- Modifications: Try adding Worcestershire or soy sauce for depth; experiment with different spice blends or less spice.
