EGGPLANT BEEF RECIPE RECIPES

BAKED EGGPLANT WITH GROUND BEEF RECIPE | ALLRECIPES

Baked Eggplant with Ground Beef Recipe | Allrecipes image

My grandmother made the best eggplant. I hope you enjoy.

Provided by Toni Sortino Camden

Categories Fruits and Vegetables Vegetables Eggplant

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

¼ cup bread crumbs
2 tablespoons vegetable oil, or more to taste
½ pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
1 (14.5 ounce) can whole tomatoes with juice, divided
¼ cup cooked rice
¼ cup shredded Italian cheese blend
1 hard-boiled egg, diced
¼ teaspoon dried basil
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Put bread crumbs in a bowl with enough water to cover; set aside to soak.
Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

Nutrition Facts : Calories 627.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 187.8 mg, FatContent 35.5 g, FiberContent 12.6 g, ProteinContent 33 g, SaturatedFatContent 11.1 g, SodiumContent 773.2 mg, SugarContent 16.2 g

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION) RECIPE ...

Beef and Eggplant Stew (Greek - Crock Pot Version) Recipe ... image

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Total Time 8 hours 25 minutes

Prep Time 15 minutes

Cook Time 8 hours 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

Steps:

Wash the eggplant, then top and tail.
Don't bother to peel, just cut into 1 inch thick segments.
In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
Place in crock pot.
Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
Cover and cook on low heat for 8-10 hours.
If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
Sprinkle minced parsley over.
If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

Nutrition Facts : Calories 587, FatContent 28.2, SaturatedFatContent 8.5, CholesterolContent 110.6, SodiumContent 648.3, CarbohydrateContent 50.4, FiberContent 26.8, SugarContent 22.5, ProteinContent 40.7

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