Greek · Dinner
Layered Eggplant and Beef Bowl
Layered bowl of seared lean beef sirloin over roasted eggplant, tomato, and onion, finished with lemon, oregano, and a light dusting of feta. Greek flavours come from garlic, oregano, and lemon rather than heavy oil or sauce, keeping the dish light while preserving its Mediterranean character and hearty layered presentation.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
395Calories
35.8gProtein
20.7gFat
14.2gCarbs
7.4gSugar
5.4gFiber
476mgSodium
107mgChol
7.1gSat Fat
1226mgPotassium
167mgCalcium
3.8mgIron
2.4mcgVitamin B12
20mgVitamin C
Goes well with
Assyrtiko White Wine
local
Greek Coffee (Elliniko)
international
low-calorie
gluten-free
low-carb
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, slice tomato and onion, mince garlic, and pat beef sirloin dry.
2
Roast
Arrange eggplant rounds and onion on a baking tray, brush with half the olive oil, and roast at 425°F for 18–20 minutes until soft and browned.
3
Sear
Season beef with salt and pepper, heat remaining oil over high heat, and sear beef 1–2 minutes per side until browned and pink inside.
4
Rest
Transfer seared beef to a plate and let rest for 5 minutes.
5
Plate
Layer roasted eggplant and onion in a bowl, top with tomato tossed in minced garlic, oregano, and lemon juice, arrange beef over top, scatter feta and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 11 oz311g eggplant
- 7 oz200g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp olive oil, divided
- 2 oz56g feta
- salt and black pepper to taste
- a small handful fresh parsley
