Herb-Roasted Beef and Eggplant Pasta with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Beef and Eggplant Pasta with Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef and Eggplant Pasta with Garlic

Savor the robust flavors of herb-roasted lean beef paired with tender roasted eggplant, tossed with whole wheat pasta and a hint of garlic, all elevated by a drizzle of olive oil and fresh herbs. This dish offers a delightful blend of savory depth and lightness, making it perfect for a satisfying meal any time of day.

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NUTRITION

347kcal
Protein
34.3g
Fat
12.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef

1/2 cup cubed Eggplant

1/2 cup cooked Whole Wheat Pasta

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Basil and Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean beef with salt, pepper, and half of the mixed fresh herbs. Place it on a baking tray.

  • 3

    Toss the cubed eggplant with olive oil, minced garlic, and the remaining herbs, then spread out on another baking sheet.

  • 4

    Roast the beef for 10-12 minutes for medium doneness, and roast the eggplant for about 15 minutes or until tender and lightly browned.

  • 5

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    Slice the roasted beef thinly and combine it with the roasted eggplant and pasta. Toss gently to mix all the flavors.

  • 7

    Taste and adjust seasonings with salt and pepper if necessary before serving.

Herb-Roasted Beef and Eggplant Pasta with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Beef and Eggplant Pasta with Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef and Eggplant Pasta with Garlic

Savor the robust flavors of herb-roasted lean beef paired with tender roasted eggplant, tossed with whole wheat pasta and a hint of garlic, all elevated by a drizzle of olive oil and fresh herbs. This dish offers a delightful blend of savory depth and lightness, making it perfect for a satisfying meal any time of day.

NUTRITION

347kcal
Protein
34.3g
Fat
12.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef

1/2 cup cubed Eggplant

1/2 cup cooked Whole Wheat Pasta

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Basil and Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean beef with salt, pepper, and half of the mixed fresh herbs. Place it on a baking tray.

  • 3

    Toss the cubed eggplant with olive oil, minced garlic, and the remaining herbs, then spread out on another baking sheet.

  • 4

    Roast the beef for 10-12 minutes for medium doneness, and roast the eggplant for about 15 minutes or until tender and lightly browned.

  • 5

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    Slice the roasted beef thinly and combine it with the roasted eggplant and pasta. Toss gently to mix all the flavors.

  • 7

    Taste and adjust seasonings with salt and pepper if necessary before serving.