Wednesday, August 19, 2009

Turkish-Style Beef + Eggplant Sandwiches


For the second week in a row, we got some beautiful lavender-skinned eggplants in our CSA box. Long and slender, they were just begging to be cooked into something delicious. I also had some ground beef in the freezer, and the two knd of came together in my mind as a nice filling for a weeknight sandwich, sort of loose-meat style.


I roasted the eggplant and browned the meat with a whole mess of garlic and some sliced onions. When the eggplant was tender and browned, I tossed it in with the meat and added a handful of fresh herbs.
I then piled it into a flatbread wrap, and dolloped on a sauce of thickened yogurt spiked with hot pepper flakes and a little lemon juice. It was, in a word, mouthwatering. We loved it and ate every. last. bite.

Turkish-Style Beef + Eggplant Sandwiches
serves 2 with leftovers for lunch

3 Japanese eggplants or 1 large eggplant, cut into 1/2-inch dice
3 tablespoons olive oil, divided
Kosher salt and black pepper
3 cloves garlic, minced
1/2 onion, sliced
1/2 pound ground beef
3 tablespoons chopped fresh mint or dill, or a combination of both
2 teaspoons freh lemon juice
2 flatbread sandwich wraps or pitas, warmed (or any flat, wrappable bread you like)

Yogurt Sauce
1/4 cup Greek yogurt
1/2 lemon, juiced
Kosher salt
Pinch red pepper flakes
Chopped dill and/or mint

Preheat oven to 450ยบ. Toss eggplant with 2 tablespoons olive oil and a big pinch of salt; place on a large rimmed baking sheet, and roast for 12 minutes, or until eggplant is browned and soft.

Meanwhile, heat remaining 1 tablespoon oil in a large saute pan over medium heat. Add garlic and onion, and cook until fragrant, about 3 minutes. Add the beef, breaking it apart with the spatula. Toss everything to combine, and cook until beef is cooked through. Season with salt and pepper.

Add eggplant to skillet, and toss. Add herbs and lemon juice, and toss to combine. Combine the yogurt, lemon juice, salt, pepper flakes, and herbs. Stir to combine.

Spoon filling into bread, dollop with yogurt sauce and serve.

{serve with oven fries for even greater success}

1 comment:

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