Ali Nazik (Light)

By replacing the traditional heavy butter with a touch of olive oil and using lean ground beef, we kept the classic rich flavor while significantly reducing the fat and calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 medium eggplants · 125 kcal in the whole recipe
• 1 cup low-fat strained yogurt · 106 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 200 g lean ground beef (10% fat or less) · 304 kcal in the whole recipe
• 1 tablespoon extra virgin olive oil · 90 kcal in the whole recipe
• 1 teaspoon tomato paste · 10 kcal in the whole recipe
• Salt, black pepper, and red pepper flakes to taste

Method

1. Prick the eggplants with a fork and roast them in a 200°C (400°F) oven or over a gas flame until completely soft, then peel and chop them finely.

   

2. In a bowl, mix the chopped eggplants with the strained yogurt, minced garlic, and a pinch of salt, then spread this mixture onto a serving platter.

   

3. In a non-stick pan, heat the olive oil and cook the ground beef with the tomato paste, salt, and spices until the meat is browned and fully cooked.

   

4. Spoon the warm meat mixture directly over the garlic-yogurt eggplant base and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.