Greek-Style Beef With Eggplant Recipe

Name: Greek-Style Beef With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) eggplants, peeled, halved, and cut each half into quarters; 2 tablespoons kosher salt; 2 tablespoons olive oil, divided; 1 lb lean ground beef; 4 onions, thinly sliced; 2 teaspoons dried oregano, crumbled; 1/2 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon black peppercorns, cracked; 5 1/2 ounces tomato paste, 1 can in U.S; 1 cup dry red wine; 1 cup fresh parsley leaves, finely chopped, and packed; grated parmesan cheese, to taste

Servings: persons

2 (1 lb) eggplants, peeled, halved, and cut each half into quarters
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 lb lean ground beef
4 onions, thinly sliced
2 teaspoons dried oregano, crumbled
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon black peppercorns, cracked
5 1/2 ounces tomato paste, 1 can in U.S
1 cup dry red wine
1 cup fresh parsley leaves, finely chopped, and packed
grated parmesan cheese, to taste

1
In a colander over a sink, combine eggplant an 2 tablespoons of kosher salt. Toss to ensure eggplant is well coated and set aside for 30 to 60 minutes. Meanwhile, preheat oven to 400u00b0F (200u00b0C). Rinse the eggplant well under cold water and drain. Pat dry with a paper towel. Brush the eggplant with one tablespoon of the olive oil and place it on a baking sheet. Bake the eggplant until soft an fragrant, about 20 minutes. Transfer to slow cooker stoneware.
2
In a skillet, heat the remaining tablespoon of olive oil over medium heat for 30 seconds. Add the ground beef and onions and cook, stirring and breaking up with a spoon, until beef is no longer pink, about 10 minutes. Add garlic, oregano, cinnamon, 1/2 teaspoon of salt, and peppercorns, and cook, stirring for 1 minute. Add tomato paste and red wine and stir well. Transfer to slow cooker stoneware. Stir well.
3
Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and eggplant is tender. Stir in parsley and serve. Pass the Parmesan at the table.

445

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: 2 (1 lb) eggplants, peeled, halved, and cut each half into quarters, 2 tablespoons kosher salt, 2 tablespoons olive oil, divided, 1 lb lean ground beef, and more.

Yes, Greek-Style Beef With Eggplant 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!

Greek-Style Beef With Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions