March 17, 2010

Skillet Eggplant Beef


We have a box of ground beef in the freezer... what to do with it all? There's always the go-to-stand-bys: meatloaf, meatballs, hamburgers, lasagna... but Amy's not a huge fan of most of those, and really, they get a little repetitive.

So, in our search for a unique ground beef recipe, we came across this. We'd love to call it a gem. It was unique. It was edible and even a little tasty. But a gem? The cinnamon takes some getting used to - the original recipe says there are Middle Eastern flavors. Maybe we'll make it once or twice again, but maybe not. Give it a try if you're looking for something different.

Nutrition PSA about ground beef: it's a great source of iron, protein, zinc, and niacin.

This came from a mini Canadian Living book, "The Canadian Living Cooking Collection: Easy Main Dishes" (Amy think she's going to steal them when she moves out). Very handy, but we wish there were more pictures!

Skillet Eggplant Beef
1 eggplant
Salt
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 cup red wine (or water)
1 can tomato sauce (7 1/2 oz, 213 mL)
2 tablespoons fresh parsley, chopped
3/4 dried oregano
1/2 teaspoon cinnamon
1/4 pepper
1 cup shredded mozzarella cheese
Paprika
Parmesan cheese
Pita bread
  • Peel eggplant. Cut into 1/2 inch thick slices and sprinkle lightly with salt. Spread eggplants out into single layer on paper towels.
  • Cook beef, onion, and garlic in a large skillet. Break up the meat with a wooden spoon. Cook for about 5 minutes, or until browned. Drain off the excess fat. Stir in wine, tomato sauce, parsley, oregano, cinnamon, and pepper.
  • Pat the eggplant dry (you'll notice the paper towel will have absorbed a lot of the moisture). Overlap the eggplant slices (we cut them in half) on top of the meat mixture and reduce stove heat to low. Cover and simmer for about 20 minutes, turning eggplant slices once. Eggplant should be tender.
  • Top with mozzarella and sprinkle with paprika to taste. Add a little Parmesan cheese for flavor. Serve with warm pita bread.
  • The original recipe suggests a salad with orange slices and black olives - we didn't prepare this, but it sounds like a great idea!
Just in case you weren't sure, this is an eggplant.
Peeled and sliced. Looks a little like a cucumber, but it's kind of spongy inside.
Skillet shot.
Added the eggplant and cheese.
Dinner is served!

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