NUTRITION

SERVINGS

INGREDIENTS

2 ounces Top Sirloin Beef

1 medium Eggplant (approx. 10.5 oz)

1.5 tablespoons Olive Oil

3 tablespoons Nonfat Greek Yogurt

0.5 medium Tomato

1 clove Garlic

1 tablespoon Lemon Juice

2 tablespoons fresh Parsley

0.5 teaspoon Cumin

0.5 teaspoon Paprika

PREPARATION

• 1

  Preheat your oven to 425°F

• 2

  Prick the eggplant several times with a fork and place it on a baking sheet along with the tomato half

• 3

  Roast for 30 to 40 minutes until the eggplant is completely soft and the skin is charred

• 4

  Scoop out the eggplant flesh into a bowl and mash it with a fork, mixing in half of the olive oil and the cumin

• 5

  Whisk together the Greek yogurt, minced garlic, and lemon juice in a small bowl to create the sauce

• 6

  Rub the beef with paprika, salt, and pepper

• 7

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the beef until it reaches your desired doneness

• 8

  Allow the beef to rest for five minutes before slicing it into thin strips

• 9

  Layer the mashed eggplant on a serving plate, spread the garlic yogurt over it, and top with the sliced beef and roasted tomato

• 10

  Finish the dish with a sprinkle of fresh parsley