Egyptian Spiced Beef with Roasted Eggplant

This one goes out to my lovely clients, Mervat and Nabil – one of the most gorgeous couples you’re likely to meet, whom I have the great pleasure of training every week.

I connected instantly with Mervat over our love of food, and when she revealed her Egyptian heritage I was hooked. Gimme those flavours – allspice, cumin, coriander, cinnamon. Sweet, salty, tangy, warming and mellow all in one mouthful.

But there’s a whole lotta rice and carbs in some traditional Egyptian dishes. And if you’re watching your nutrition for fat loss goals, the macros might be slightly upside down. We need more protein, less carbohydrate, more veggies, less fruit and sweets. (Helloooooo, baklava and zalabya!)

So I took some traditional Egyptian flavours, turned it into a spiced beef mince, threw it on top of roasted eggplant and added a sumac-spiced yoghurt with mint and OH MY GOD. Heaven in a bowl.

Then I tried it as a pie, with layers of filo and OH MY LORDY LORD, even better. (What is better than heaven? Is there such a thing? Yes there is, it’s this spiced beef pie.)

Make this Egyptian spiced beef mince as your base, and you’ve got meal options all weekend long.

It would be perfect as a Sunday brunch with wilted spinach and a soft poached egg on top.

I can vouch for it in a toasted wrap with sweet chilli sauce.

And you can stuff any vegetable you love with the heated mince – capsicum and sweet potato are especially good, and even better if you’ve roasted them on the BBQ for that char grilled flavour.

Let’s get cooking!

PS If you love international flavours, check out our Indian Black Pepper Chicken and Thai Chicken Curry.

Egyptian Spiced Beef with Roasted Eggplant

Allspice, cumin, cinnamon and beef mince come together in this luscious dish – perfect for stuffed veggies, as a base for a filo-topped pie, or as a simple bowl of goodness-on-the-go.
Course Dinner
Cuisine Middle Eastern
Servings 4
Calories 295 kcal

Ingredients
  

  • 500 g lean beef
  • 140 g brown onion, sliced
  • 2 tsp ground allspice
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • .5 tsp cayenne pepper
  • 2 tbs tomato paste
  • 40 g sultanas
  • 750 g eggplant
  • 1 tsp coconut oil, melted
  • 100 g high protein low fat Greek yoghurt
  • 1 tsp sumac
  • 1 tsp lemon juice

Instructions
 

  • Brown the onion and beef mince in a non stick pan. (The fat from the beef mince will be enough – you shouldn't need to add oil, just add a little water if it's sticking.)
  • Add the spices and stir through until beef mix is fragrant and cooked through.
  • Add the tomato paste and stir through.
  • Toss through the sultanas and set aside.
  • Meanwhile preheat oven to 220C or BBQ to high. Cut eggplants in half and score a diamond-pattern on the flesh side. Brush with coconut oil.
  • Roast in oven or BBQ for 20 minutes or until charred and softened.
  • While roasting, mix the yoghurt and lemon juice in a small bowl. Sprinkle sumac on top.
  • To serve, top the roasted eggplant halves with mince, yoghurt dressing and torn mint leaves. Enjoy!

Notes

Nutritional information per serve:
Calories – 295
Protein – 32.3g
Carbs – 25g
Fat – 8.1g

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