Beef and eggplant wrap with chili mango salsa

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

BEST FOR: Lunch or dinner

SERVES: 1 woman

INGREDIENTS:

• PROTEIN:
  • 100g tender beef strips for frying
  • 30g Bulgarian yoghurt

• VEGETABLES/FRUIT:
  • 1 small aubergine
  • 1/2 a red pepper
  • 1/2 a red onion
  • 1 spring onion
  • 1/2 cup chopped mango or yellow peach 
  • 1/4 red chili

• SMART CARBS
  • 1 small wholewheat wrap

• HEALTHY FAT:
  • 1 Tbsp olive oil

• HERBS, SPICES, AND EXTRAS:
  • Squeeze lemon juice
  • 1 tsp cumin powder
  • 2 tsp chopped coriander
  • 1/4 tsp chili
  • 1/4 tsp cayenne
  • salt and pepper

• 

• 

UTENSILS:

• Chopping board
• Knife
• Frying pan
• Cup
• Spoon
• roasting dish

INSTRUCTIONS:

• Heat a frying pan and add 1 tsp oil. Season the steak strips with salt and pepper. Fry on high heat quickly, then remove from heat but keep warm.

• Cut up your onion and red pepper into chunks and spread them in a roasting pan that has been sprayed with olive oil.

• Slice the brinjal into 1cm slices and lay them in the roasting pan next to the chopped pepper and onions.

• Mix your remaining oil with the cumin, coriander, chili, and cayenne, some salt, and pepper, and drizzle the oil over the vegetables, carefully rubbing over all the pieces.

• Roast in the oven at 180’C until cooked through and crisping on edges.

• In the meantime, mix your finely chopped or blended mango/peach with the quarter chopped red chilli (or a half tsp chilli flakes) and the thinly sliced spring onion. Add a squeeze of lemon juice and stir it through.

• Remove the vegetables from the oven.

• Lay the wrap on the board and place the roast veg down the center.

• Add the beef strips on top.

• Spoon over some mango/ peach salsa and a spoon of yoghurt.

• Roll the wrap properly with the ends folded closed to carry the delicious ingredients.

TO SERVE:

• Serve cut in half on a bed of greens with extra little bowls of yoghurt and salsa alongside.

Note: It is worthwhile getting frozen mango chunks for this recipe if you cannot find fresh ones. The mango flavour is fantastic with the chili, aubergine, and beef!