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Cook Time:1 hrTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:1 hrTotal Time:1 hrServings:4Yield:4 servings
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup fresh whole-wheat breadcrumbs (see Tip)½cupfinely chopped onion¼cupreduced-fat plain Greek yogurt1 large egg, lightly beaten¼cupchopped fresh parsley1tablespoonchopped fresh mint½teaspoonground cumin½teaspoonfreshly ground pepper¼teaspoonsalt⅛teaspoonground allspice1 pound ground beef, 85% lean or leaner1 eggplant (about 1 pound), unpeeled, cut into 1-inch chunks2 1/2-3 1/2 tablespoons extra-virgin olive oil, divided1/2 teaspoon salt, divided1/2 teaspoon freshly ground pepper, divided1large poblano pepper, cut into 1/2-inch-wide strips1cupfinely chopped onion1tablespoonminced garlic½cupwater1 28-ounce can plum tomatoes, drained and chopped2teaspoonschopped fresh marjoram1teaspoonchopped fresh mint1tablespoonchopped fresh parsley¼cupreduced-fat plain Greek yogurt1tablespoonchopped fresh mint
Cook Mode(Keep screen awake)
Ingredients
1/2 cup fresh whole-wheat breadcrumbs (see Tip)
½cupfinely chopped onion
¼cupreduced-fat plain Greek yogurt
1 large egg, lightly beaten
¼cupchopped fresh parsley
1tablespoonchopped fresh mint
½teaspoonground cumin
½teaspoonfreshly ground pepper
¼teaspoonsalt
⅛teaspoonground allspice
1 pound ground beef, 85% lean or leaner
1 eggplant (about 1 pound), unpeeled, cut into 1-inch chunks
2 1/2-3 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1large poblano pepper, cut into 1/2-inch-wide strips
1cupfinely chopped onion
1tablespoonminced garlic
½cupwater
1 28-ounce can plum tomatoes, drained and chopped
2teaspoonschopped fresh marjoram
1teaspoonchopped fresh mint
1tablespoonchopped fresh parsley
DirectionsTo prepare patties: Combine breadcrumbs, 1/2 cup onion, yogurt, egg, 1/4 cup parsley, 1 tablespoon mint, cumin, pepper, 1/4 teaspoon salt and allspice in a large bowl. Add beef and, using clean hands, knead and squeeze the mixture until well combined (avoid overmixing). Using about 1/3 cup each, form into 8 oval patties, 1/2 to 3/4 inch thick. Set aside.Preheat oven to 400 degrees F.To prepare sauce: Toss eggplant in a bowl with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Spread in a single layer on a baking sheet. Bake for 7 minutes. Turn the pieces over with a spatula and continue baking until the eggplant is soft when pressed, 6 to 8 minutes more. Set aside.Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the patties (it will be a tight fit) and cook until browned, about 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Drain all but 1 tablespoon fat from the pan; if the pan is dry, add 1 tablespoon oil.Reduce heat to medium, add poblano strips and cook, stirring, until soft, 3 to 4 minutes. Transfer to a plate. Add 1 cup onion to the pan, cover and cook, stirring frequently, until soft, about 5 minutes. Add garlic and water; scrape up any browned bits. Return the poblanos to the pan; add the reserved eggplant, tomatoes, marjoram and 1 teaspoon mint. Cover and simmer for 10 minutes. Stir in 1 tablespoon parsley along with the remaining 1/4 teaspoon each salt and pepper. Nestle the patties into the sauce, and cook, uncovered, until they are heated through and the sauce is slightly reduced, about 4 minutes. Serve garnished with dollops of yogurt and sprinkled with mint.TipsTo make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Directions
To prepare patties: Combine breadcrumbs, 1/2 cup onion, yogurt, egg, 1/4 cup parsley, 1 tablespoon mint, cumin, pepper, 1/4 teaspoon salt and allspice in a large bowl. Add beef and, using clean hands, knead and squeeze the mixture until well combined (avoid overmixing). Using about 1/3 cup each, form into 8 oval patties, 1/2 to 3/4 inch thick. Set aside.Preheat oven to 400 degrees F.To prepare sauce: Toss eggplant in a bowl with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Spread in a single layer on a baking sheet. Bake for 7 minutes. Turn the pieces over with a spatula and continue baking until the eggplant is soft when pressed, 6 to 8 minutes more. Set aside.Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the patties (it will be a tight fit) and cook until browned, about 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Drain all but 1 tablespoon fat from the pan; if the pan is dry, add 1 tablespoon oil.Reduce heat to medium, add poblano strips and cook, stirring, until soft, 3 to 4 minutes. Transfer to a plate. Add 1 cup onion to the pan, cover and cook, stirring frequently, until soft, about 5 minutes. Add garlic and water; scrape up any browned bits. Return the poblanos to the pan; add the reserved eggplant, tomatoes, marjoram and 1 teaspoon mint. Cover and simmer for 10 minutes. Stir in 1 tablespoon parsley along with the remaining 1/4 teaspoon each salt and pepper. Nestle the patties into the sauce, and cook, uncovered, until they are heated through and the sauce is slightly reduced, about 4 minutes. Serve garnished with dollops of yogurt and sprinkled with mint.TipsTo make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
To prepare patties: Combine breadcrumbs, 1/2 cup onion, yogurt, egg, 1/4 cup parsley, 1 tablespoon mint, cumin, pepper, 1/4 teaspoon salt and allspice in a large bowl. Add beef and, using clean hands, knead and squeeze the mixture until well combined (avoid overmixing). Using about 1/3 cup each, form into 8 oval patties, 1/2 to 3/4 inch thick. Set aside.
Preheat oven to 400 degrees F.
To prepare sauce: Toss eggplant in a bowl with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Spread in a single layer on a baking sheet. Bake for 7 minutes. Turn the pieces over with a spatula and continue baking until the eggplant is soft when pressed, 6 to 8 minutes more. Set aside.
Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the patties (it will be a tight fit) and cook until browned, about 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Drain all but 1 tablespoon fat from the pan; if the pan is dry, add 1 tablespoon oil.
Reduce heat to medium, add poblano strips and cook, stirring, until soft, 3 to 4 minutes. Transfer to a plate. Add 1 cup onion to the pan, cover and cook, stirring frequently, until soft, about 5 minutes. Add garlic and water; scrape up any browned bits. Return the poblanos to the pan; add the reserved eggplant, tomatoes, marjoram and 1 teaspoon mint. Cover and simmer for 10 minutes. Stir in 1 tablespoon parsley along with the remaining 1/4 teaspoon each salt and pepper. Nestle the patties into the sauce, and cook, uncovered, until they are heated through and the sauce is slightly reduced, about 4 minutes. Serve garnished with dollops of yogurt and sprinkled with mint.
Tips
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
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Nutrition Facts(per serving)399Calories21gFat29gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
