Description
A savory dish featuring ground beef and tender eggplant in a flavorful, rich sauce, perfect for a low-carb meal.
Ingredients
Scale
- 500g minced beef
- 2 medium eggplants, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
- Add the minced beef to the skillet and cook until browned, breaking it up into smaller pieces with a spoon.
- Stir in the diced eggplant, and cook for 5-7 minutes, until the eggplant begins to soften.
- Add the diced tomatoes, tomato paste, cumin, paprika, salt, and pepper. Stir to combine, then bring to a simmer.
- Cover the skillet and cook for another 15-20 minutes, until the eggplant is tender and the flavors have melded together.
- Remove from heat, and garnish with fresh parsley before serving.
Notes
- This dish can be served on its own or paired with cauliflower rice for a low-carb option.
- You can add a bit of chili powder or red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: minced beef, eggplant, low carb, savory, Mediterranean