Description
A delicious blend of smoked eggplant and succulent beef strips, perfect for a gourmet meal.
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 cup beef strips
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your grill and smoke the eggplants until soft and tender.
- Let the eggplants cool, then peel and puree the flesh.
- In a skillet, heat olive oil over medium heat and add garlic, sauté until fragrant.
- Add the beef strips and season with paprika, salt, and pepper; cook until browned.
- Mix in the eggplant puree and lemon juice, and stir until well combined.
- Serve hot, garnished with more black pepper if desired.
Notes
- Great as a spread or dip for bread.
- Can be made ahead and refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg