This recipe from Eating Well magazine’s September/October 2011 issue takes about 45 minutes and is really easy and tasty. If you use a regular globe eggplant, salting it first will take the bitterness away. The recipe makes 4 servings.
1 small eggplant, 8 to 10 ounces
4 tablespoons extra-virgin olive oil or canola oil, divided
3 cloves garlic, finely chopped, divided
1 pound 93%-lean ground beef
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup tomato puree
1/2 cup water
1/3 cup low-fat or nonfat plain Greek yogurt, plus more for serving
1 medium onion, finely chopped
1/2 cup shredded part-skim mozzarella
1/2 cup chopped fresh mint
If your eggplant is skinny, cut crosswise into 1/4-inch-thick slices; if it’s fatter, first cut it in half lengthwise, then cut crosswise into slices. Using 1 tablespoon oil, lightly brush eggplant slices on both sides. Set aside.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add half the garlic and cook, stirring, for 30 seconds. Add meat, 1 teaspoon oregano, salt and pepper. Cook, stirring and breaking up the meat, until no longer pink, 4 to 8 minutes.
Using a slotted spoon, remove meat and garlic from the pan, draining well, and transfer to a medium bowl. Add tomato puree (or crushed tomatoes), water and 1/3 cup yogurt to the meat mixture; stir to combine.
Pour off any liquid in the pan and wipe the pan clean. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add onion, the remaining garlic, the remaining 1 teaspoon oregano and the eggplant; cook, stirring, until the eggplant is softened, 3 to 4 minutes.
Reduce heat to medium-low and add the meat mixture. Cover and cook, stirring occasionally, until the onion and eggplant are soft, 12 to 15 minutes. Sprinkle cheese and mint (or parsley) on top and stir to combine. Serve topped with extra yogurt, if desired.
Per serving – Calories: 461, Fat 28g, Sat. Fat: 8g, Carbs: 14g, Fiber: 5g, Protein: 38g