Beef · ALWAYS FREE
Cumin beef & roasted eggplant skillet
Roasted eggplant folds into a cumin-scented beef and tomato skillet, finished with chopped parsley.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss the eggplant with 0.882 oz oil and 0.0353 oz salt. Spread in one layer over 2 large rimmed baking sheets so it roasts rather than steams. Roast for 25–30 minutes, turning after 15 minutes, until browned and tender.
- Meanwhile, heat the remaining 0.353 oz oil in a large deep skillet over medium heat. Cook the onion for 6–8 minutes until soft. Add the beef and break it into small crumbles; cook for 8–10 minutes until cooked through, checking several places with a thermometer for 160°F (71°C).
- Add garlic, cumin, cinnamon, black pepper and the remaining 0.0705 oz salt. Stir for 1 minute, then add the tomatoes with their juices. Simmer uncovered for 8–10 minutes, stirring occasionally. Retain the meat juices in the sauce.
- Fold in the tender roasted eggplant and any juices from the trays. Simmer together for 3–4 minutes. Add the parsley, stir thoroughly to distribute the meat and vegetables, then weigh and divide all the mixture into 4 equal portions. No unlisted side dish is included in the stated portions. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 394 kcal
- Protein
- 34.8 g
- Total carbohydrate
- 20.2 g
- Total fat
- 20.1 g
- Total sugars
- 11.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1Why it’s in this collection
- High Protein: Estimated protein from the main ingredient only: 600 g raw 93%-lean / 7%-fat ground beef × 20.85 g protein per 100 g ÷ 4 equal portions = 31.275 g, rounded down to 31.2 g per portion. Other ingredients are not counted. This raw-ingredient calculation is an estimate, not a guaranteed minimum in the cooked dish or a full nutrition panel; composition, preparation and portioning vary. USDA reference · USDA reference
- Weight Loss Journey: One of four measured equal portions contains 200 g raw edible nonstarchy vegetables (800 g trimmed eggplant; tomatoes, onion and garlic are not counted) and a main-ingredient protein estimate of 31.2 g. Vegetable weights are before cooking, not cooked serving weights. The specified ingredients contain no added sugar and the method is not deep-frying. This meets the site’s portion-aware criteria of at least 20 g estimated protein and 150 g nonstarchy vegetables per portion; it is not a calorie prescription or a promise of weight loss. Supporting reference · Supporting reference · Supporting reference · Supporting reference
- Paleo: Every listed ingredient was checked against the site’s strict exclusions. The specified recipe includes no white potatoes, grains, legumes, dairy, added sweeteners or unverified sauces. Use the listed plain ingredients and exact packaged-product composition; substitutions and optional accompaniments need their own review. This is ingredient compatibility only, not a health-outcome claim. Supporting reference
- Gluten-Free: Lean ground beef and eggplant with explicitly plain canned tomatoes, onion, garlic, olive oil, cumin, cinnamon, parsley, salt and black pepper.
Required label checks: Keep the specified tomatoes/tomato juice/salt/citric-acid-only canned tomatoes. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged the explicitly specified canned tomatoes, cumin and cinnamon; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
