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
Parmesan chicken alfredo with mozzarella and garlic
Creamy Parmesan Chicken Alfredo with Mozzarella and garlic.
05 May 2026Grilled steak with tomato and chickpea salad
Juicy grilled steak served with a fresh tomato and chickpea salad.
05 May 2026Pumpkin, pine nut & feta salad
A refreshing pumpkin, pine nut and feta salad, perfect as a light meal or side dish.
05 May 2026Pollo al mattone (chicken under a brick)
Juicy, flavorful chicken cooked under a brick for crispy skin.
05 May 2026Pumpkin, basil and pine nut risotto
A creamy pumpkin risotto with basil and toasted pine nuts.
05 May 2026Roasted butter chicken
A rich and creamy roasted butter chicken served with rice and cucumber salad.
05 May 2026