Greek · Dinner
Layered Eggplant and Beef Bowl (High-Protein)
Layered bowl of seared beef sirloin strips over roasted eggplant, tomato sauce and cannellini beans, finished with crumbled feta and fresh herbs. Built like a deconstructed moussaka with oregano and cinnamon spice, this high-protein version delivers rich, savoury Greek flavour without a béchamel layer.
$7
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
33.4gFat
30.1gCarbs
9.8gSugar
9.6gFiber
952mgSodium
149mgChol
11.8gSat Fat
1420mgPotassium
320mgCalcium
6.1mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, slice beef into thin strips, chop onion and garlic, and crumble feta.
2
Roast eggplant rounds on a baking tray brushed with half the olive oil at 400°F for 20 minutes until soft and lightly browned.
3
Heat remaining oil in a skillet over medium heat, add onion and garlic for 3 minutes until fragrant, then add canned tomatoes, cannellini beans, cinnamon and oregano, simmering for 8 minutes until thickened.
4
Sear beef strips seasoned with salt and pepper in a hot pan over high heat for 2 to 3 minutes per side until browned outside and pink inside, working in batches.
5
Plate
Layer roasted eggplant in bowl, spoon tomato-bean sauce over it, top with seared beef, scatter feta and parsley over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 22 small eggplant, about 200g
- 2 tbsp2 tbsp olive oil, divided
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup180g cannellini beans, cooked and drained
- 1/2 tsp1/2 tsp cinnamon
- 1 tsp1 tsp oregano-dried
- 3 oz86g feta cheese
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper, to taste
