NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef 93% lean

1 medium Eggplant

0.5 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and prick the eggplant several times with a fork.

• 2

  Place the eggplant on a baking sheet and roast for 35-40 minutes until the skin is charred and the flesh is very soft.

• 3

  Once cooled slightly, scoop the eggplant flesh into a food processor, discarding the skin.

• 4

  Add the tahini, lemon juice, and garlic to the food processor and pulse until the baba ganoush is creamy but still has some texture.

• 5

  Heat the olive oil in a skillet over medium-high heat and add the ground beef.

• 6

  Season the beef with cumin, smoked paprika, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

• 7

  Dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl.

• 8

  Spread the baba ganoush onto a large platter or plate.

• 9

  Top the baba ganoush with the warm spiced ground beef and the fresh cucumber-tomato salad.

• 10

  Garnish with freshly chopped parsley and serve immediately.