Carb Smart "Stuffed" Eggplant
with Spiced Beef and Zesty Yogurt Dressing
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Values
Utensils
Instructions
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.
