In the continuation of my 10-Day Healthy or Exotic Meat Challenge, I got to try a very different protein source (as an American) – kangaroo. For the last three days, I enjoyed bison in three different ways.
To learn more about my 250-pound weight loss experience that doesn’t include surgery or a prescription, click here.
The Kangaroo Recipes
Kangaroo Burger with Eggplant Bun
Ingredients
- 1 lb ground kangaroo meat
- 2 egg whites
- Burger seasonings (e.g., garlic powder, onion powder, ground cumin, red pepper flakes)
- 1 large eggplant
- Cooking spray
- Small cabbage leaf
- Tomato slices
- Balsamic vinegar
Note: This is a knife and fork dish. Enjoy!
Directions:
- Prepare the Meat
- In a mixing bowl, combine ground kangaroo meat and egg whites. Mix well using your hands.
- Add your preferred burger seasonings. Mix thoroughly.
- Form the Patties
- Take 1/3 of the meat mixture and shape it into patties. Set aside the rest for another recipe.
- Lightly spray a pan or grill with cooking spray.
- Cook the patties for 4-5 minutes on each side, aiming for medium rare.
- Make the Eggplant Buns
- Preheat the oven to 400°F (200°C).
- Cut ½ inch thick rounds from the wide end of the eggplant.
- Place the slices in a baking dish and lightly spray both sides with cooking spray.
- Season with garlic and onion powder.
- Bake for 10 minutes, flip the slices, and bake for another 10 minutes until caramelized.
- Assemble the Burger
- Place one eggplant round on a plate.
- Add the kangaroo patty on top.
- Top with a cabbage leaf and tomato slices.
- Drizzle with balsamic vinegar.
- Place the second eggplant round on top.
Kangaroo Meatballs with Roasted Eggplant & Tomato Sauce
Ingredients
- Remaining kangaroo burger meat mixture (from the kangaroo burger recipe)
- Remaining eggplant (from the eggplant buns)
- Cooking spray
Directions:
- Prepare the Meatballs
- Preheat the oven to 400°F (200°C).
- Roll the remaining kangaroo meat mixture into 1-inch meatballs.
- Lightly spray a baking dish with cooking spray.
- Place the meatballs in the baking dish.
- Roast the Eggplant
- Cut the remaining eggplant into small chunks.
- Lightly spray another baking dish with cooking spray.
- Place the eggplant chunks in the baking dish and lightly spray the top.
- Cook & Serve
- Place both the meatballs and eggplant chunks in the preheated oven.
- Roast for 30 minutes.
- Remove the meatballs and roasted eggplant from the oven.
- Serve as desired. Enjoy!
Balsamic Tomato Sauce
- 1 can of tomato paste
- 2 Tbsp of Balsamic Vinegar
- Season to taste with your favorite herbs and spices
- In a saucepan, mix tomato paste and balsamic vinegar.
- Add water until you reach your preferred consistency (for a thicker sauce, add less water).
- Add garlic powder, onion powder, dried basil, Italian seasoning, and red pepper flakes (if using) to taste. Mix well.
- Heat the sauce on medium-low until it starts to simmer.
- Let it simmer for 5 minutes to allow the flavors to blend.
Place a healthy portion of the eggplant onto a plate, add 4 or 5 of the meatballs and top with this balsamic tomato sauce. I was able to get a good dinner and a lunch out of this!
