Eggplant and Beef Towers with Walnut Salsa
Nutritional Information
Stacked roasted eggplant rounds layered with well-seasoned ground beef and topped with a chopped walnut-herb salsa for crunch and richness.
This recipe is originally for 3 servings. How many are you cooking for today?
- 10 5/8 ozs ground beef (80/20)
- 10 5/8 ozs eggplant, sliced into 1/2-inch rounds
- 1 1/8 ozs walnuts, roughly chopped
- 1/3 oz fresh parsley, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 pinch salt and pepper to taste
Preheat oven to 200°C (400°F). Arrange eggplant slices on a baking sheet and roast 15–20 minutes until tender and lightly browned.
While eggplant roasts, cook ground beef in a dry skillet over medium-high heat, breaking it up and cooking until well browned, about 8–10 minutes. Season with salt and pepper.
Combine chopped walnuts, parsley, garlic and lemon juice in a bowl to make the walnut salsa; season to taste.
Layer roasted eggplant and warm ground beef into towers (eggplant-beef-eggplant), and spoon walnut salsa on top.
Serve warm.
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