Eggplant and Beef Creole Recipe

Name: Eggplant and Beef Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; Nonstick cooking spray; 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups); 1 teaspoon olive oil; 2 large cloves garlic; 8 ounces extra-lean ground beef; 8 ounces whole yellow or red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups); 3 cups canned plum tomatoes, drained; 1/4 cup dry red wine; 2 sprigs fresh oregano to yield 1 tablespoon chopped; ⅛ teaspoon hot red pepper flakes or more to taste; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

1 pound eggplant
Nonstick cooking spray
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
8 ounces extra-lean ground beef
8 ounces whole yellow or red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)
3 cups canned plum tomatoes, drained
1/4 cup dry red wine
2 sprigs fresh oregano to yield 1 tablespoon chopped
⅛ teaspoon hot red pepper flakes or more to taste
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Turn on the broiler and cover broiler rack with aluminum foil.
2
Wash and trim eggplant, but do not peel.
3
Slice off both ends.
4
Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray.
5
Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
6
Chop whole onion.
7
Heat nonstick pan large enough to hold all the ingredients until it is very hot.
8
Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
9
Mince and add garlic.
10
After 30 seconds, push the onions and garlic to one side.
11
Add ground beef, breaking it into small pieces.
12
Stir and brown.
13
Turn eggplant, spray with pan spray and continue broiling to brown on second side.
14
Wash, dry, trim, seed and chop pepper.
15
When beef is brown, stir in the peppers and the onion mixture.
16
Drain the tomatoes, and squeeze them in hands to crush.
17
Add to pan along with the wine.
18
Remove the eggplant.
19
Wash and dry the oregano and chop; stir in with the hot pepper flakes.
20
Cut up the eggplant and stir into the pan, seasoning with salt and pepper.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound eggplant, Nonstick cooking spray, 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups), 1 teaspoon olive oil, and more.

Yes, Eggplant and Beef Creole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Beef Creole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions