Spiced beef with eggplant and tomato salad
This spiced beef with eggplant and tomato salad features seasoned beef fillets paired with sautéed eggplant and a fresh herb salad, drizzled with a yogurt-honey dressing. The combination of spices and freshness makes it a vibrant and satisfying dish.
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:
- In a small bowl, combine paprika, ground cumin, dried coriander, dried oregano, and minced garlic. Mix well.
- Rub the spice mix evenly over both sides of each beef fillet. Set aside to let the flavors infuse.
- 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.
- 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 a large bowl, combine the arugula, spearmint leaves, coriander leaves, cherry tomatoes, and cooked eggplant. Toss gently to mix all the ingredients.
- 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.
- 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.
- Enjoy your spiced beef with eggplant and tomato salad immediately.
Spiced beef with eggplant and tomato salad FAQ:
Cook each side of the beef fillets for about 3-4 minutes over medium-high heat. This will provide a medium doneness; adjust the time as needed for your preferred level.
The eggplants should be sautéed for 8-10 minutes until they are tender and golden brown. They should be soft enough to pierce easily with a fork.
Yes, you can substitute the beef fillets with chicken breasts or lamb. Adjust the cooking time as needed, notably longer for chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
You can substitute Greek yogurt with regular plain yogurt or sour cream. Both will provide a similar creamy texture, though the flavor will vary slightly.
Nutrition Facts
4 ServingsCalories 430kcal
Protein 54g
Carbohydrates 22g
Fiber 10g
Sugar 11g
Fat 22g
More recipes
Red pepper & tomato salad with oregano
A vibrant red pepper and tomato salad dressed with oregano.
05 May 2026Moroccan chicken thighs with onions
Savory Moroccan chicken thighs with spiced onions, perfect for dinner.
05 May 2026Tuna bowl with lentils, egg and spinach
A nutritious Tuna Bowl with lentils, egg, and spinach.
05 May 2026Roasted cauliflower with garlic
Tasty roasted cauliflower with garlic, perfect as a side dish.
05 May 2026Classic one-pot beef stew
A hearty classic one-pot beef stew with tender meat and vegetables.
05 May 2026Chicken nasi goreng
A quick and flavorful Chicken Nasi Goreng with basmati rice and fresh herbs.
05 May 2026