Beef with Eggplant in Armenian Style
Beef provides protein and iron, while eggplant adds fiber and makes the dish feel fuller without grains or flour. Tomatoes and garlic deepen the flavor of the meat without making the sauce heavy. This hot dish works well for a hearty keto dinner and is easy to cook in several portions at once.
Cut the beef (900 g) into medium pieces. Dice the eggplant (500 g) into large cubes, cut the tomatoes (360 g) into small pieces, and slice the onion (200 g) into half-rings.
Heat part of the olive oil (30 g) in a deep skillet or saucepan and quickly brown the beef (900 g). Add the onion (200 g) and tomatoes (360 g), season with part of the salt (8 g), and stew for about 15 minutes under a lid.
Separately fry the eggplant (500 g) in the remaining olive oil (30 g) until softened. Transfer the eggplant (500 g) to the meat, add the garlic (12 g), the remaining salt (8 g), and black pepper (2 g), then stew everything for another 25 minutes over low heat.
Stir in the cilantro (10 g) at the end and serve the dish hot right away. If you want a softer flavor, let the beef with eggplant rest under the lid for 5 more minutes before serving.
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