Thursday - What's for Dinner? Spiced Eggplant and Beef Stir Fry

Thursday, July 14, 2011

Spiced Eggplant and Beef Stir Fry

Yield: Serves 4
Prep Time: 30 minutes
Keywords: Vegetarian
Attribution: Clean Eating Magazine

1 Tbsp Evoo, divided
1 large Onion, chopped
1 Red Bell Pepper, cut into ½ inch strips
2 tsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Sweet Paprika
¾ tsp Sea Salt
2 Roma Tomatoes, chopped
4 cloves Garlic Clove
1 pound Baby Eggplant, cut into ½ inch rounds
1 Yellow Squash (, cut into ½ inch rounds
½ pound Extra-Lean Ground Sirloin
¼ cup Minced Radish Tops Rinsed Well And Patteded Dry, optional



Heat 2 tsp oil in large saute pan (preferably non-teflon…it’s healthier) on medium

Add onion and pepper and saute for 5 minutes

Mix Cumin, Coriander, Paprika, Sea Salt, black pepper in a small bowl, set aside

Stir tomatoes and garlic into pan and cook another 2 minutes

Add remaining oil and stir in eggplant and squash

Cover pan and cook 5 minutes

Scoop Mixture into large bowl and set aside

Re-use same pan, bring back to medium heat, add beef

Cook 2 minutes, breaking up and stirring meat

Add spice mix and cook until no longer pink

Remove pan from heat, add vegetable mixture and stir until heated through


Serving size: 1 ½ cups Calories: 168 Fat: 7g Saturated fat: 2g Carbohydrates: 16g Sugar: 7g Fiber: 6g Protein: 14g Cholestrol: 38mg