GREEK-STYLE BEEF WITH EGGPLANT

Greek-Style Beef With Eggplant image

Provided by MrsDoty

Categories Stew

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Previous Next

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

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.

Nutrition Facts : Calories 299.4, Fat 12.7, SaturatedFat 3.8, Cholesterol 49.1, Sodium 2741, Carbohydrate 22.8, Fiber 8.2, Sugar 10.2, Protein 19