By emensah m
Preheat your grill or grill pan to medium-high heat.
In a bowl, combine the ground beef, minced garlic, ground coriander, ground cumin, salt, pepper, and 1 tablespoon of olive oil. Mix well until all ingredients are evenly incorporated.
Shape the beef mixture into small patties or oval koftas, roughly about 2 inches long. You should have around 10-12 koftas.
Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
Grill the eggplant slices for about 3-4 minutes per side until tender and nicely charred. Remove and set aside.
Grill the beef koftas for about 4-5 minutes on each side, or until fully cooked through. Remove from the grill and let them rest for a few minutes.
In a small bowl, mix the chopped walnuts and parsley together to make the salad. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
Serve the koftas with the grilled eggplant on a plate. Add a scoop of tomato chutney on the side and top with the walnut-parsley salad. Enjoy your meal!
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By emensah m
This Main Course Mediterranean Grill Beef Salad recipe is ready in 45 minutes and features ground beef (85% lean), eggplant, sliced, tomato chutney and other delicious ingredients. Contains 575 calories total.
Preheat your grill or grill pan to medium-high heat.
In a bowl, combine the ground beef, minced garlic, ground coriander, ground cumin, salt, pepper, and 1 tablespoon of olive oil. Mix well until all ingredients are evenly incorporated.
Shape the beef mixture into small patties or oval koftas, roughly about 2 inches long. You should have around 10-12 koftas.
Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
Grill the eggplant slices for about 3-4 minutes per side until tender and nicely charred. Remove and set aside.
Grill the beef koftas for about 4-5 minutes on each side, or until fully cooked through. Remove from the grill and let them rest for a few minutes.
In a small bowl, mix the chopped walnuts and parsley together to make the salad. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
Serve the koftas with the grilled eggplant on a plate. Add a scoop of tomato chutney on the side and top with the walnut-parsley salad. Enjoy your meal!
Calories per Serving: 575
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