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
MOUSSAKA: EGGPLANT CASSEROLE
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving
BEEF AND EGGPLANT CASSEROLE
This Beef and Eggplant Casserole is tomato based and has plenty of added cheese. Cinnamon and pine nuts are added in to create some unique flavors.
Provided by RecipeGirl.com
Categories Main Course
Time 1h20m
Number Of Ingredients 15
Steps:
- Place sliced eggplants into a colander. Sprinkle with salt and set aside for at least 30 minutes to allow salt to draw out excess liquid from eggplant. Pat slices dry on paper towels. Place on greased or nonstick baking sheet and brush with oil using pastry brush. Broil for approximately 4 minutes, or until slices are just browned. Turn slices over and repeat process for the other side. Layer slices in 9x13-inch dish and set aside.
- 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.
- Place large tablespoonfuls of the beef mixture on top of the eggplant slices in the baking dish. Places slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan and bake at 350 degrees for 30 minutes.
- Sprinkle with additional Parmesan and serve while hot.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 11 g, Protein 16 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 52 mg, Sodium 565 mg, Fiber 4 g, Sugar 6 g
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
- Cook peeled, diced eggplant in boiling water until fork tender; drain well.
- In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
- Pour into prepared baking dish.
- Bake in preheated oven for 30 minutes or until golden brown.
BEEF AND EGGPLANT CASSEROLE RECIPE - (4.6/5)
Provided by BobN
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat. When hot, add 1 tbsp olive oil and cook eggplant slices for about 5 minutes on each side and set aside. Cook them in batches and add some olive oil when necessary. While eggplants are cooking, prepare the beef mixture. Heat another skillet over medium heat and add 1 tbsp olive oil. Cook garlic for about 1 minute (do not let it brown), then add ground beef and break it into pieces with a wooden spatula. Cook for about 5 minutes and add marinara sauce. Stir well and cook another 5 minutes. Season with salt and pepper. Remove from heat and add basil. Drain excess liquid to make sure you don't end up with a soggy casserole. In a baking dish (I used a square baking dish), arrange one layer of eggplant, one layer of beef mixture and one layer of parmesan cheese. Repeat (eggplant, then beef, then parmesan) and finish with a layer of eggplant. Top with mozzarella cheese and bake for 25 minutes or until cheese is golden brown and starts to be crispy. Serve immediately.
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 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
EGGPLANT AND BEEF CASSEROLE
Many people don't know what to do with eggplant, but it's a great vegetable. This is from a friend back home. I can get my husband to eat eggplant this way. Picture from pinterest.com.
Provided by Sharon Whitley
Categories Casseroles
Time 50m
Number Of Ingredients 9
Steps:
- 1. Peel eggplant, cut in small cubes and cook in salted water for 8-10 minutes. Drain. While eggplant is cooking, brown hamburger and chopped onion. Salt and pepper to taste. Drain off all excess fat.
- 2. To the drained eggplant, stir in egg and bread crumbs. Combine with meat mixture and tomatoes, mixing well. Pour into very lightly greased baking dish. Top with grated cheese to your taste. Bake in covered dish at 350 for 30 minutes.
BEEF AND EGGPLANT (AUBERGINE) CASSEROLE
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
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.
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
More about "beef and eggplant casserole recipe 465 recipes"
EGGPLANT CASSEROLE WITH GROUND BEEF | NOT ENOUGH …
From notenoughcinnamon.com
BEEF CASSEROLE WITH MUSHROOMS AND EGGPLANT
From foodnessgracious.com
EASY AND BUDGET FRIENDLY EGGPLANT BEEF CASSEROLE
From paleogrubs.com
HOUSE & HOME - BEEF & EGGPLANT CASSEROLE
From houseandhome.com
ONE-POT BEEF CASSEROLE WITH ROASTED EGGPLANT AND …
From australianbeef.com.au
CHEESY EGGPLANT CASSEROLE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 BEST EGGPLANT CASSEROLE GROUND BEEF RECIPES
From yummly.com
EGGPLANT CASSEROLE RECIPE | KITCHN
From thekitchn.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
GROUND BEEF AND EGGPLANT CASSEROLE RECIPE RECIPE | RECIPES.NET
From recipes.net
EASY MOROCCAN STUFFED EGGPLANT (BEEF OR LAMB) | RECIPETIN EATS
From recipetineats.com
BEEF CASSEROLE WITH MUSHROOMS AND EGGPLANT | HOLLAND HOUSE
From hollandhouseflavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love