Spicy Eggplant and Beef

 In Food

I was feeling a little guilty about not cooking, nothing that kept me up at night, but a little guilt.  You all know I love to eat and I usually love to cook too. So, why wouldn’t I want to create delicious meals right? A few things: the time factor, creativity and sometimes I just don’t feel like cooking. So, I decided to try out Power Supply. So far I’ve been pleased with the food, it’s tasty and clean and doesn’t require any thought and it saves me time.  Part of me thought, maybe I shouldn’t order pre made food, but my student Julian said- it’s inspiration. Yes it is, thanks Julian!  With every meal I eat it sparks a little something in my brain and I think oh, I could cook this or that and recreate this or that. Or I find a new ingredient that I have not been using- which is always fun. Basically it has added some variety in my food and a bit of motivation to cook different things. 

This takes me to my dish that I’m sharing with you today. I’m a huge fan of one pot meals. They are just so easy, dish washing is reduced, and in general they are simple. I have a confession, this dish started as a two potter and ended as one. (I’ll wash that one extra pot, it’s worth it) Usually when I use ground beef, I prepare taco meat.  And, in fact that was what I thought I was going to do with my beef last week. Then I saw the eggplant sitting in the fridge, practically crying out to be used, I felt like they were saying “pick me”. Of course, I did pick them out at the store, but then they got put in the fridge and buried under the kale and blueberries. Imagine that!

Spicy Eggplant and Beef Dish

What you need:

1 pound grass fed ground beef

1/2 red onion- chopped

2 large eggplants

1/4 cup to 1/2 cup kalamata olive (depending on how much you like them)

olive oil

seasoning; I don’t measure so add and taste:



fennel seeds

crushed red peppers



What to do:

1. Cube eggplant and sprinkle with salt- set in colander and let weep for an hour. Then rinse with water then squeeze them out. Dry with paper towel. 

2. In a cast iron skillet on medium heat,  partially cook the ground beef. Salt and pepper lightly, set aside.

3. In a very large sauce pan add in olive oil to coat bottom and heat to medium heat. Add in Eggplant and saute for a few minutes, then add in meat and onions.

4. Season with herbs and cook for at least 30 minutes covering pan after initial 10min. Just a note: eggplant is no good under cooked, so be patient. It should be creamy and smooth when done. 

5. Add in olives right before serving.

 Thursday’s Workout
Mental Toughness

800m Run
30 RKBS (32/24)
20 Overhead squats (95/65)
**30min Cap**

 And Coming Friday
Recovery: Practice

A) 3 Position squat snatch (low to high)

B) 5 RFQ (20:40) at ≤70 RPE
Box jumps with step down
Bar muscle ups
Double unders
Deadlifts (40%)



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