Spiced beef with eggplant and tomato salad
- 17 Mar 2025
- Cook time 30 min
- Prep time 50 min
- 4 Servings
- 15 Ingredients
Ingredients:
1 tsp paprika
5g
1 tsp ground cumin
3g
1 tsp dried coriander
5g
1 tbsp dried oregano
16g
2 garlic cloves
6g
2 tbsp olive oil
27g
4 beef fillets
640g
2 eggplants
900g
4 cherry tomatoes
80g
1 short spray cooking spray oil
0.30g
1 cup spearmint
90g
1/2 cup coriander leaves
8g
3 cups arugula
60g
1/2 cup greek yogurt
120g
1 tsp honey
3g
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 Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 54g | 37% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 10g | 25% |
| Sugar 11g | 11% |
| Fat | |
| Fat 22g | 27% |
| Saturated 7g | 24% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 150mg | 26% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.95mg | 73% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 1.56mg | 92% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 8ug | 314% |
| Vitamin C 18mg | 20% |
| Vitamin E 2.43mg | 16% |
| Vitamin K 72ug | 63% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 9mg | 84% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1550mg | 46% |
| Selenium, Se 50ug | 90% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 8mg | 76% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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