OLD FASHIONED BEEF STEW WITH EGGPLANT
This beef stew recipe has sweet eggplant, tender beef, fresh herbs, San Marzano tomatoes, cinnamon, and lots of aromatics.
Provided by by Jenny | The Greek Foodie
Categories Meats
Number Of Ingredients 13
Steps:
- Preheat the oven top 325 F.
- Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
- Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
- Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
- In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
- Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
- Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
- Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.
Nutrition Facts : Calories 493 kcal, Sugar 10 g, Sodium 136 mg, Fat 33 g, SaturatedFat 10 g, Carbohydrate 21 g, Fiber 8 g, Protein 33 g, Cholesterol 104 mg, ServingSize 1 serving
BEEF AND EGGPLANT CASSEROLE
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
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
BRAISED BEEF WITH EGGPLANT
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
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
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
EGGPLANT AND BEEF STIR-FRY
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
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.
BAKED EGGPLANT WITH GROUND BEEF
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
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
EGGPLANT AND BEEF CREOLE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
- Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
- Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
- Turn eggplant, spray with pan spray and continue broiling to brown on second side.
- Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
- Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
- Remove the eggplant.
- Wash and dry the oregano and chop; stir in with the hot pepper flakes.
- Cut up the eggplant and stir into the pan, seasoning with salt and pepper.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 16 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 257 milligrams, Sugar 26 grams, TransFat 0 grams
GROUND BEEF WITH EGGPLANT
This is a hearty dish for cold nights. It has strong Italian flavors of tomato, oregano and bacon, a little reminiscent of sausage. Serve over wide egg noodles, your favorite pasta, or with garlic bread. Wine suggestions: red Bordeaux or domestic claret.
Provided by Cooking Beast
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Select your eggplant! Experts say the ones with the ovals at the bottom are females of the species, and they are supposed to taste better. (No, I'm not making this up.).
- 2, In salted boiling water, cook eggplant to soften it up for 5 minutes. Or, alternatively, just cook it in the microwave for 10-15 minutes. It's easier.
- 3. In a 6-quart casserole dish, render bacon until crisp; drain and reserve. In the remaining bacon fat, cook onions and garlic until onion is translucent. Drain off excess fat. Add meat and brown.
- 4. Combine tomatoes, a 6-oz can of tomato paste, and seasonings. Mix flour and water in separate dish until smooth, then add to tomato sauce mixture. Now add meat mixture, stirring to blend.
- 5. In casserole, add alternate layers of eggplant and meat mixture. Top with reserved bacon bits and grated cheese. Bake, uncovered, at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 492.7, Fat 34.2, SaturatedFat 12.9, Cholesterol 112.7, Sodium 857.8, Carbohydrate 16.8, Fiber 5.1, Sugar 7.6, Protein 29.9
EGGPLANT BEEF CASSEROLE
An easy casserole dish. I don't remember where I found the recipe, but I've had it for several years.
Provided by AndreaVT96
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef. Remove from pan.
- Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
- Add flour, spices and sauce, let simmer until thickened.
- Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 237, Fat 12.3, SaturatedFat 6, Cholesterol 67.3, Sodium 537.7, Carbohydrate 8.2, Fiber 2.5, Sugar 3.7, Protein 23.2
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