Healthy Mediterranean Beef and Eggplant Bake with Salad
- Daana Category
- Slow and easy
Cuisine
Nutritional Values
What We Send
What You'll Require
Utensils
- 1 x Baking sheet
- 1 x Frying pan
- Serving Plate
Pre Preparation
Preheat oven to 180 degree Celsius
Prepare the Eggplant
Wash and dry the eggplant
Cut each eggplant in half horizontally, then use a small knife to cut diamonds into it without piercing the flesh.
Turn the eggplant over and make 2 x 1cm / 1/3"" incisions in the skin of each eggplant - this way the excess water seeps out while roasting.
Crush Garlic pods
Wash and drain salad veggies
Wash and chop coriander
Cooking
Baking the Eggplant
RESERVE 2 teaspoons of the Chermoula Paste and slather the rest onto the surface of the eggplant.
Place onto a baking tray, spray with olive oil (or other oil or drizzle with oil) and bake for 20 to 30 minutes, or until eggplant is soft and cooked through and the surface is nice and crusty.
Note: Start cooking the beef mince while the eggplant is baking
Remove from oven. Keep aside.
Cooking Beef Mince
Heat 1/2 tbsp olive oil in a frying pan, add onion and garlic, and cook for 2 minutes.
Add beef and cook, breaking it up as you stir.
When the beef is mostly cooked, but still has bits of pink, add the reserved Chermoula paste. Cook until the beef is browned- about 2 more minutes.
Season with salt and pepper to taste.
Remove beef from the stove. Mix through pine nuts and chopped coriander. Set aside.
Make the Salad
Combine salad veggies, red onion, feta, olives with drizzle of olive oil, lemon juice, salt and salad seasoning
To Serve
Place beef onto eggplants. Serve with salad on the side, yoghurt to dollop on the eggplant. Garnish with chopped coriander.