Turkish Beef Patties with Eggplant, Pepper & Tomato

Turkish Beef Patties with Eggplant, Pepper & Tomato

4 Reviews
From the EatingWell Kitchen

In this healthy ground beef recipe, ground beef patties seasoned with Turkish spices are cooked with eggplant, pepper, tomatoes and herbs to create a delectable stew. Serve the beef patties and vegetables over bulgur or brown rice to soak up all of the sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup fresh whole-wheat breadcrumbs (see Tip)
  • ½ cup finely chopped onion
  • ¼ cup reduced-fat plain Greek yogurt
  • 1 large egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 1 pound ground beef, 85% lean or leaner
  • 1 eggplant (about 1 pound), unpeeled, cut into 1-inch chunks
  • 2½-3½ tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 large poblano pepper, cut into ½-inch-wide strips
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • ½ cup water
  • 1 28-ounce can plum tomatoes, drained and chopped
  • 2 teaspoons chopped fresh marjoram
  • 1 teaspoon chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • ¼ cup reduced-fat plain Greek yogurt
  • 1 tablespoon chopped fresh mint

Preparation

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  1. To prepare patties: Combine breadcrumbs, ½ cup onion, yogurt, egg, ¼ cup parsley, 1 tablespoon mint, cumin, pepper, ¼ 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 ⅓ cup each, form into 8 oval patties, ½ to ¾ inch thick. Set aside.
  2. Preheat oven to 400°F.
  3. To prepare sauce: Toss eggplant in a bowl with 2 tablespoons oil and sprinkle with ¼ 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.
  4. Heat ½ 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.
  5. 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 ¼ 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.
  • 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 ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition information

  • Serving size: 2 patties & 1¼ cups sauce
  • Per serving: 399 calories; 21 g fat(6 g sat); 8 g fiber; 29 g carbohydrates; 31 g protein; 62 mcg folate; 128 mg cholesterol; 11 g sugars; 1 g added sugars; 1,387 IU vitamin A; 57 mg vitamin C; 133 mg calcium; 5 mg iron; 601 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Iron (28% dv), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ vegetable, 3½ lean meat, ½ medium-fat meat, 1½ fat

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