BAKED EGGPLANT WITH GROUND BEEF
My grandmother made the best eggplant. I hope you enjoy.
Provided by Toni Sortino Camden
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g
BEEF AND EGGPLANT (AUBERGINE) CASSEROLE
This is an excellent dish for freezing. I do individual servings for easy defrosting and heating. Hearty dinner for families and guests.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h8m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a skillet, brown ground beef, chopped onion and green pepper; drain well.
- Add Italian Seasonings to meat mixture; add diced tomatoes.
- Mix lightly.
- Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
- Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
- Top with grated cheese and bake for 45-50 minutes.
- Let set for 5-10 minutes before serving.
- Top with grated Parmesan cheese.
- Freezes well in individual servings.
EGGPLANT (AUBERGINE) AND PORTABELLA "BURGERS"
These are delicious sandwiches. Use vegetarian Worcestershire sauce. I have tried making these also with fresh mozzarella and American cheese, but the fontina is wonderful. Also, it's good to prepare eggplant before cooking. Slice, salt both sides and place on a paper towel on a plate. Put a paper towel over the slices and place another plate on top and then place something heavy on top of the plate. This helps draw out eggplant's natural bitterness and allows you to get away without using so much oil to cook it with. After an hour or so, remove the eggplant and brush off the salt and use. I've also heard of people rinsing off the eggplant but I've never rinsed it.
Provided by Gingersnap in Midwe
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Spray a nonstick skillet with cooking spray and place over medium heat until hot. Spray the mushroom tops with cooking spray and brush on Worcestershire sauce. Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes. Remove them when tender and set aside.
- Put the muffin bottoms on a baking sheet and top with cheese. Bake them until the cheese melts and remove them from the oven and the baking sheet.
- Spray both sides of the eggplant with the spray and brush with Worcestershire sauce and place them on the baking sheet. Bake them 5 minutes and turn. Place the muffin tops also on the baking sheet at this time and bake for 5 minutes. Bake until the eggplant is tender and the muffin tops golden.
- To make your sandwich, place a small amount of mayo on the muffin bottom. Layer tomato, eggplant and mushroom on the bottom and top with the top half of muffin.
Nutrition Facts : Calories 263.1, Fat 11.2, SaturatedFat 6.1, Cholesterol 34.1, Sodium 499.2, Carbohydrate 28.3, Fiber 2.5, Sugar 3.9, Protein 12.8
EGGPLANT (AUBERGINE) LASAGNA
Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.
Provided by martynspeck
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles while that's boiling,.
- Brown eggplant slices; set aside.
- Saute onions and mushrooms in same skillet.
- In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
- Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
- Cover and bake about 30 to 40 minutes at 350 until heated through.
Nutrition Facts : Calories 282.3, Fat 9.9, SaturatedFat 4.2, Cholesterol 22.2, Sodium 440.9, Carbohydrate 35.4, Fiber 4.7, Sugar 9.2, Protein 14.5
BEEF AND EGGPLANT CASSEROLE
Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.
Provided by ladyindigo
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g
GRAPEVINE LEAVES, EGGPLANT (AUBERGINE) AND LAMB
A delicious Middle Eastern inspired recipe which I have adapted from a recipe in the Australian Women's Weekly's 'SLIM: non-fat eating for life', a title which really sums up so well my understanding of the underlying goals of the Healthy for the Holidays Challenge: finding new recipes and adapting our favourite recipes so that our everyday choices of what we eat are lower in fat. This recipe has plenty of flavour - from the vegetables, the spices, the brandy and the lime juice - but not from ingredients high in fat. The recipe includes baharat. If you cannot buy this, in the Notes below, there are instructions for making a substitute. If you cannot obtain fresh grapevine leaves, they can be bought in bottles in brine. With the grapevine leaves, this is an elegant dinner party meal; without the grapevine leaves, a really easy week night meal, especially if (like me) you have roasted red capsicum as a staple in your fridge! There are major discrepancies in the nutritional information as calculated by Zaar - 464 calories per serve: 31.5g total fat - and as calculated by the AWW in the original recipe - 316 calories per serve: 15.5g total fat. Lamb is a slightly fattier meat than beef, and I'd recommend buying really top quality but I really still cannot see where 26.8g of fat could possibly come from.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Quarter the capsicums and remove the membrane and seeds; place the capsicum skin-side up, and the slices of eggplant, on a lightly oiled oven tray under a preheated grill or in a pre-heated hot oven, until the skin blisters; cover the capsicum with plastic wrap for 5 minutes; peel the skin away, then slice thinly. Cover the eggplant and capsicum with foil, to keep them warm.
- Cook the onions and garlic in a lightly oiled non-stick pan, stirring until the onion just softens; add the minced lamb and baharat and cook, stirring, until the minced lamb changes colour.
- Stir in the combined brandy, tomato paste and stock and bring to the boil.
- Reduce the heat and simmer, uncovered, while stirring, for about 2 minutes or until the liquid has reduced by half; remove the pan from the heat and stir in the lime juice, nuts and parsley. Cover to keep warm.
- Place the grapevine leaves in a large pan of boiling water, uncovered, for about 30 seconds or until just pliable; and drain in a single layer on absorbent paper towelling. Or, if you are using bottled grapevine leaves, rinse them thoroughly under cold water, then place them in boiling water for 10 seconds, then drain in a single layer on absorbent paper towelling.
- Place one leaf on each plate; layer each leaf with one slice of eggplant, a few capsicum slices, 1/4 cup of the minced lamb mixture and then cover with another grapevine leaf. Repeat the layering, ending with a layer of the minced lamb mixture.
- NOTES: Whenever a recipe includes tomato paste (which I find too sharp; it always gives me indigestion), I always use Evelyn's Fried Red Tomatoes Recipe #121041, which I have on hand in small portions in the freezer; and when I'm cooking lamb, if stock is required, I prefer to use a vegetable stock, either my Vegetable Stock Recipe #135453 or (since discovering it recently) Chef Kate's Roasted Vegetable Stock Recipe #143292. Baharat is an aromatic all-purpose spice blend that is used throughout the Middle East and is often sold as Lebanese seven-spice. It can be found in Middle-Eastern food stores. To make a substitute for baharat, combine 2 teaspoons paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 crushed clove and 1/2 teaspoon of ground nutmeg.
Nutrition Facts : Calories 464.5, Fat 31.6, SaturatedFat 13, Cholesterol 91.2, Sodium 218.1, Carbohydrate 19.9, Fiber 8.2, Sugar 9, Protein 24.9
LAMB AND EGGPLANT (AUBERGINE) STACK
A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons.
Provided by JustJanS
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
- Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
- Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
- Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
- Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
- Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
- Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.
Nutrition Facts : Calories 760.4, Fat 59.3, SaturatedFat 18.8, Cholesterol 113.5, Sodium 365.4, Carbohydrate 31.7, Fiber 12.2, Sugar 15.8, Protein 31.6
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