Beef And Eggplant Pie Recipes

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BEEF 'N' EGGPLANT PIE



Beef 'n' Eggplant Pie image

Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Dough for single-crust pie
1/4 cup butter, cubed
2 cups cubed eggplant
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 368 calories, Fat 24g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

BEEF AND EGGPLANT PIE



Beef and Eggplant Pie image

My 100th recipe! Found this in an old book, *McCall's Casserole Cookbook.* I've yet to make it (I don't usually post first, but this is an auspicious occasion), but certainly will do soon!

Provided by lecole54

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

pastry for single-crust pie
1 small eggplant (about 1 pound)
6 tablespoons butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
3/4 lb ground chuck
1 tablespoon parsley, chopped
1/4 cup celery top, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash pepper
1 (8 ounce) can tomato sauce

Steps:

  • Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
  • Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
  • In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
  • Preheat oven to 375°F.
  • Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
  • Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
  • Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

Nutrition Facts : Calories 269.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 69.7, Sodium 736.3, Carbohydrate 9, Fiber 4, Sugar 4.5, Protein 11.6

EGGPLANT AND BEEF STIR-FRY



Eggplant and Beef Stir-Fry image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Stir-Fry     Quick & Easy     Dinner     Eggplant     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

4 tablespoons chopped fresh mint, divided
3 tablespoons reduced-sodium soy sauce
2 fresh red or green Thai chiles, thinly sliced crosswise, divided
1 1" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teaspoon sugar
5 tablespoons vegetable oil, divided
1 pound baby or Asian eggplant, sliced into 1/4" rounds
1/2 pound beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

  • Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
  • Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.

BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.

Provided by ladyindigo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h50m

Yield 8

Number Of Ingredients 18

cooking spray
1 medium eggplant, peeled and sliced into 1/4-inch rounds
1 pinch salt, or more as needed
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ cup vegetable oil
1 pound ground beef
2 cloves garlic, minced
1 medium sweet onion, sliced
2 teaspoons Italian seasoning
salt and ground black pepper to taste
1 (15 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
  • Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
  • Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
  • Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
  • Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
  • Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g

LAMB AND EGGPLANT SHEPHERD'S PIE



Lamb and Eggplant Shepherd's Pie image

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

Provided by Jeanne Thiel Kelley

Categories     Cheese     Lamb     Onion     Potato     Bake     High Fiber     Dinner     Eggplant     Winter     Simmer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Filling:
1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons (or more) extra-virgin olive oil, divided
2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 28-ounce can diced tomatoes in juice
3 cups beef broth (preferably organic)
8 garlic cloves, chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)

Steps:

  • For filling:
  • Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
  • Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
  • Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
  • For topping:
  • Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
  • Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
  • Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
  • Bake pie until filling is heated through and topping is golden, about 45 minutes.

BAKED EGGPLANT WITH GROUND BEEF



Baked Eggplant with Ground Beef image

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

Provided by Toni Sortino Camden

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h5m

Yield 2

Number Of Ingredients 12

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, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g

BEEF AND EGGPLANT (AUBERGINE) CASSEROLE



Beef and Eggplant (Aubergine) Casserole image

This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h8m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 yellow onion, chopped
1 green pepper, diced
hot sauce, to taste
1 tablespoon crushed Italian spices
1 medium eggplant, peeled and sliced into 3/8 inch slices
1 (15 ounce) can of diced Italian tomatoes, drained
2 1/2 cups cornbread stuffing mix
1 (10 3/4 ounce) can cream of celery soup
1 cup milk
salt and pepper
1 1/2 cups mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 350°.
  • In a skillet, brown ground beef, chopped onion and green pepper; drain well.
  • Add Italian Seasonings to meat mixture; add diced tomatoes.
  • Mix lightly.
  • Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
  • Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
  • Top with grated cheese and bake for 45-50 minutes.
  • Let set for 5-10 minutes before serving.
  • Top with grated Parmesan cheese.
  • Freezes well in individual servings.

BRAISED BEEF WITH EGGPLANT



Braised Beef With Eggplant image

The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It's prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 6 servings

Number Of Ingredients 17

1 eggplant (about 1 pound) in 1-inch dice
Salt
1 tablespoon extra-virgin olive oil
1 2 1/2-pound piece of beef for braising (tri-tip, rump or brisket)
1/2 cup finely chopped fresh fennel bulb
1/2 cup finely chopped red onion
2 garlic cloves, minced
1/2 cup chopped canned San Marzano tomatoes
3 tablespoons pastis or other anise liqueur
4 sun-dried tomatoes in oil, slivered
1 cup dry red wine
1 cup beef or vegetable stock
Ground black pepper
2 branches fresh rosemary
2 branches fresh thyme
1 teaspoon grated orange zest
1 tablespoon black olive tapenade

Steps:

  • Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
  • Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
  • After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)



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

Provided by evelynathens

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

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, Fat 28.2, SaturatedFat 8.5, Cholesterol 110.6, Sodium 648.3, Carbohydrate 50.4, Fiber 26.8, Sugar 22.5, Protein 40.7

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2011-05-03 Instructions. In a bowl combine beef slices with soy sauce, sugar, rice wine and 1/2 tsp sesame oil. Toss well and set aside to marinade. Cut eggplants into 4 sections lengthwise. Cut each section into 4-8 wedges depends on the thickness. Put them in a steamer and steam for 5-7 minutes until soft and tender.
From beyondkimchee.com


BEEF AND EGGPLANT CASSEROLE - RECIPE GIRL
2019-03-07 Preheat the oven broiler. In a sauté pan over medium-high heat, combine the onion and ground beef and sauté until meat is browned. Stir in the garlic, oregano, basil, cinnamon, salt and pepper. Add the tomato sauce. Remove from heat and stir in pine nuts. Cool. Preheat the oven to 350 degrees F.
From recipegirl.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BEEF AND EGGPLANT RECIPE - ARIE'S KITCHEN
2014-06-10 A cup of mixed cheese (grated cheddar cheese, parmesan and mozzarella) Step by Step Instructions: -Heat the oven 160 Degree Celsius fan forced or 180 normal. Beef and Eggplant Lasagna Recipe. -Place the sliced eggplant in a baking dish, drizzle with olive oil, cook in the oven for about 25 minutes or until the eggplant softens.
From arieskitchen.net


BEEF AND EGGPLANT RAGU WITH RIGATONI | RECIPE - RACHAEL RAY SHOW
Preparation. Bring a large pot of water to a boil for the pasta. Preheat a large, nonstick or cast-iron skillet over medium-high to high heat with olive oil, two turns of the pan. Add the beef and cook, stirring occasionally, breaking up with a spoon until browned about 4 minutes; season with salt and pepper. Add the eggplant, garlic, oregano ...
From rachaelrayshow.com


BEEF & EGGPLANT CASSEROLE - HOUSE & HOME
2018-09-26 Add the curry powder and mix by hand until well combined. Divide the mixture into 12 equal pieces and roll into balls. Set aside. Heat a large non-stick pan over medium–high heat. Brush both sides of the eggplant slices with olive oil and cook in batches for 4–5 minutes on each side, until golden. Set aside.
From houseandhome.com


BEEF AND POTATO MOUSSAKA RECIPE - THERESCIPES.INFO
Beef And Potato Moussaka Recipe - Group Recipes best www.grouprecipes.com. cut the potatoes into thick slices, boil for 20-25 mins until cooked and drain. Brown the mince in the frying pan. Add the onion and cook for five mins. Add the pasta sauce and simmer for 15 mins. Tip the mixture into a large oven proof dish and arrange potato slices to cover completely. mix the two …
From therecipes.info


RECIPES AND EASY MEAL: BEEF 'N' EGGPLANT PIE RECIPE.
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. Prick pastry shell with a fork. Add beef mixture ...
From recipes-easy-meal.blogspot.com


HOW TO MAKE BEEF AND EGGPLANT PIE - RECIPES 2022
This is not just a pie, but a full-fledged dish that will diversify and decorate your lunch. The meat and eggplant filling is very appetizing, and the upper cheese layer makes the pie even more juicy. Pick your recipe. You will need - 2 layers of pizza dough; - 250 g of ground beef; - 1 small eggplant; - 50 g of walnuts; - 100 g of cheese Raclette;
From eng.foodsmotion.com


SKID ROW BEEF STROGANOFF - RECIPE | COOKS.COM
2022-06-12 1 tbsp. dry sherry (optional) In a large skillet or Dutch oven brown the ground beef and drain all fat. Add the dry sherry if you want. Add mushrooms and onions and stir. Simmer for 5 minutes. Sprinkle in the paprika and stir. Simmer for a few minutes. Add cream of chicken soup and stir. Simmer all ingredients for 5 to 10 minutes.
From cooks.com


LAMB AND EGGPLANT SHEPHERD'S PIE | RECIPE | LAMB RECIPES, …
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice ...
From pinterest.com


ROAST BEEF & EGGPLANT PIE | MY GREAT RECIPES
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From mygreatrecipes.se


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