Spiced beef with eggplant and tomato salad
17 Mar 2025
Cook time 30 min
Prep time 50 min
Cook time 30 min
Prep time 50 min
Ingredients:
1 tsp paprika1 tsp ground cumin
1 tsp dried coriander
1 tbsp dried oregano
2 garlic cloves
2 tbsp olive oil
4 beef fillets
2 eggplants
4 cherry tomatoes
1 short spray cooking spray oil
1 cup spearmint
1/2 cup coriander leaves
3 cups arugula
1/2 cup greek yogurt
1 tsp honey
Instructions:
1. Prepare the Spice Mix:
- In a small bowl, combine paprika, ground cumin, dried coriander, dried oregano, and minced garlic. Mix well.
- In a small bowl, combine paprika, ground cumin, dried coriander, dried oregano, and minced garlic. Mix well.
2. Season the Beef Fillets:
- Rub the spice mix evenly over both sides of each beef fillet. Set aside to let the flavors infuse.
- Rub the spice mix evenly over both sides of each beef fillet. Set aside to let the flavors infuse.
3. Prepare the Eggplants:
- Dice the eggplants into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplants and sauté for 8-10 minutes, or until they are tender and golden brown. Remove from heat and set aside.
- Dice the eggplants into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplants and sauté for 8-10 minutes, or until they are tender and golden brown. Remove from heat and set aside.
4. Cook the Beef Fillets:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Heat over medium-high heat.
- Once the oil is hot, add the seasoned beef fillets. Cook each side for about 3-4 minutes, or until they reach your desired level of doneness. Remove from skillet and let rest for a few minutes.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Heat over medium-high heat.
- Once the oil is hot, add the seasoned beef fillets. Cook each side for about 3-4 minutes, or until they reach your desired level of doneness. Remove from skillet and let rest for a few minutes.
5. Prepare the Salad:
- In a large bowl, combine the arugula, spearmint leaves, coriander leaves, cherry tomatoes, and cooked eggplant. Toss gently to mix all the ingredients.
- In a large bowl, combine the arugula, spearmint leaves, coriander leaves, cherry tomatoes, and cooked eggplant. Toss gently to mix all the ingredients.
6. Make the Yogurt Dressing:
- In a small bowl, mix together the Greek yogurt and honey until smooth. The honey will add a touch of sweetness to balance the tang of the yogurt.
- In a small bowl, mix together the Greek yogurt and honey until smooth. The honey will add a touch of sweetness to balance the tang of the yogurt.
7. Assemble the Dish:
- Slice the rested beef fillets into strips.
- Divide the salad among four plates.
- Top each plate with slices of beef.
- Drizzle the yogurt dressing over the salad and beef.
- Slice the rested beef fillets into strips.
- Divide the salad among four plates.
- Top each plate with slices of beef.
- Drizzle the yogurt dressing over the salad and beef.
8. Serve:
- Enjoy your spiced beef with eggplant and tomato salad immediately.
- Enjoy your spiced beef with eggplant and tomato salad immediately.
Nutrition per serving
4 ServingsCalories 430kcal
Protein 54g
Carbohydrates 22g
Fiber 10g
Sugar 11g
Fat 22g
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