Beef With Eggplant Food

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.

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.

EGGPLANT AND BEEF STIR-FRY

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.

BEEF WITH EGGPLANT

Steps:

• Slice beef and mix with egg white and cornstarch; let sit while preparing eggplant, ginger and garlic. Slice eggplant into 2 inch diagonal slices and then deep fry for 2-3 minutes, remove and drain.
• Add additional oil and cook ginger, garlic and red pepper flakes. Add 1 cup chicken stock, salt, soy sauce, beef, eggplant and ketchup and cook for a few minutes to blend.
• Add sugar, vinegar and cornstarch and cook until thickened. At the last add the sesame oil and serve over hot rice.

EGGPLANT BEEF CASSEROLE

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.

GROUND BEEF WITH EGGPLANT

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.

GREEK-STYLE BEEF WITH EGGPLANT

Steps:

• 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 400°F (200°C). 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.
• 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.
• 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.

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)

Steps:

• Wash the eggplant, then top and tail.
• Don't bother to peel, just cut into 1 inch thick segments.
• In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• Place in crock pot.
• Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• Cover and cook on low heat for 8-10 hours.
• If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
• Sprinkle minced parsley over.
• If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

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.