Lunch · Middle Eastern · 15 min
Middle Eastern-Style Beef and Bulgur 'Kibbeh-Style' Skillet with Roasted Eggplant
- Calories
- 609
- Protein
- 28g
- Carbs
- 69g
- Fat
- 20g
Ingredients
- 88.3 g 85% lean ground beef
- 55.3 g bulgur
- 14.7 g shallot
- 0.9333 tsp olive oil
- 0.2333 tsp salt
- 213.1 g eggplant
- 127.9 g grape tomatoes
- 4.2 g Aleppo pepper
- 4.2 g za'atar seasoning
Method
- 01Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil, a pinch of salt, and a splash of water. Spread on a parchment-lined tray and roast for 20 minutes until tender and caramelized.
- 02Rinse bulgur in cold water and simmer in 1.5 cups of water for 12 to 15 minutes until tender and fluffy. Drain any excess liquid.
- 03In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked to an internal temperature of 160°F (71°C). Once fat renders, add minced shallots and sauté for 2 to 3 minutes until translucent.
- 04Stir cooked bulgur and roasted eggplant into the skillet with the beef. Fold in halved grape tomatoes, letting them soften slightly in the heat.
- 05Season with Aleppo pepper, salt, and half of the za'atar seasoning. Stir well for 1 minute to let the spices bloom.
- 06Spoon into a shallow bowl, top with remaining za'atar seasoning, and serve hot.
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