Best Beef With Eggplant Recipes

OLD FASHIONED BEEF STEW WITH EGGPLANT

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.

BAKED EGGPLANT WITH GROUND BEEF

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.

BRAISED BEEF WITH EGGPLANT

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.

BEEF AND EGGPLANT CASSEROLE

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.

SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES

Steps:

• Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
• 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.
• Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

EGGPLANT AND GROUND BEEF LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease the bottom and sides of 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
• Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
• Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
• Layer noodles on top of sauce.
• Spread a thin layer of sauce on top of noodles.
• Place a layer of eggplant slices on top of noodle and sauce layer.
• Sprinkle about one-fourth of the cheese on top of eggplant slices.
• Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
• Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.