eggplant ground beef and rice

Transfer the rice mixture to a bowl. Place the eggplant halves in a lightly greased baking dish in one layer. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. We did that too as you can see, and it was beyond amazing. Microwave on high just until tender, about 2 minutes depending on wattage. Spoon the sauce mixture into the eggplant shells. Layer half of the eggplant slices in the prepared baking dish, cutting slices to fit. Look for lean ground beef for best results. Leave to cool. In a small skillet, melt butter. Add the garlic and sauté another 30 seconds, until fragrant. Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water. Cover with plastic wrap. Cover the bottom with half of the eggplant slices. Sauté until tender, about 5 minutes. 1/2 lb lean ground beef 1/2 onion, minced 1/2 red bell pepper, diced 1 large or 2 small white eggplant, cubed 2 cloves garlic, minced 1 t dried Greek oregano 1 1/2 cups chicken broth 1 cup pureed fresh tomatoes 1 cup uncooked small pasta (I used ditalini) 1/2 cup crumbled feta cheese 1/3 cup fresh parsley, snipped Preheat oven to 350°. 2 cups cooked white rice; Instructions. Cook, stirring occasionally, over medium-low heat until the tomatoes have released all their liquid and the sauce has thickened. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Wish I could taste my grandma’s eggplant again, but she passed away a long time ago. Add cooked eggplant and shrimp and continue cooking approximately 30 minutes longer or until all vegetables, meat and eggplant are well blended. Add the olive oil. Slice the eggplants 3/4 inch thick, and sprinkle each side with salt. Drain the beef of any excess fat and return to pan. Smother the eggplants with half of the tomato sauce. https://www.recipetineats.com/moroccan-baked-eggplant-with-beef It is hands down, world best eggplant!! Thank you for supporting the companies that keep this blog going. (If there is extra stuffing, arrange it around the stuffed eggplants.) Cook the veggies and ground meat until the ground meat is good and browned. Cook and stir ground beef, onion, and garlic in hot oil until the … You eat it with fresh garlic yogurt and some Persian bread—or pasta if you want! It’s an old Urfa Armenian recipe we call batlijanov tava, passed down from generation to generation. Brown ground beef; add diced onion. Brown ground beef in 3 tablespoons butter. Remove from the heat. Add the eggplant to the meat with a cup of water. Place the eggplant halves in a microwavable dish. Peel eggplant and cut into cubes. I use ground turkey, but my mom uses ground beef. Season with salt and pepper. Fill each with the rice mixture, pressing down firmly to stuff well. Add the ground beef and brown. Add the onion and ginger, and sauté for about five minutes, until they start to become tender. … Lightly brown eggplant slices in hot oil in a large skillet. Mix with the beef, parsley, cumin, turmeric and almonds. This easy and delicious main dish can be made in any amount needed. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Place … Place the eggplant slic,es in a large colander in layers, and salt between the layers. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, fennel, basil, salt and pepper. Directions. Fill the remaining space with the beef mixture. 1 cup grated Pecorino Romano cheese Salt to taste. You can use all rice to keep it vegetarian. 1 tablespoon butter. Cut the mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top the eggplant with shredded mozzarella cheese. Remove from oven and let rest about 5 minutes before serving. Cover with plastic wrap. https://beyondgumbo.com/2014/09/30/cajun-rice-dressing-with-eggplant Makes 4-6 servings. To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. 2 1/2 cups hot beef broth . This recipe can be altered to taste. One day, I am going to HAVE to try this with ground chicken. Pour into bowl and set aside. Add the onions, bell peppers, and celery and cook for about 5 minutes, or until the vegetables are wilted. Add Notes: The fennel seeds can be crushed in a spice grinder, mortar or on a cutting board with the bottom of a heavy pan. Heat vegetable oil in a large skillet. Maqluba recipe is basically layers of vegetables, flavored rice and meat stacked on top of each other and cooked to perfection. In a baking dish (I used a square baking dish), arrange one layer of eggplant, one layer of beef mixture and one layer of parmesan cheese. Once mixture is browned, add chicken stock, a little at a time, if the meat has become too dry during cooking. Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown. Spread with half of … Do not let the sauce dry out. MAQLUBA (UPSIDE-DOWN BEEF, EGGPLANT AND RICE) Maqluba … Ground beef: The ground beef along with the rice makes up most of the stuffing. Add the tomatoes, salt and pepper. Remove from the heat. https://www.yummly.com/recipes/eggplant-casserole-ground-beef Place in a large bowl. Pre-heat oven to 400 F. Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish. Cook until the beef is browned, about 7-10 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. *If rice was leftover and a little dry, add a little water or beef broth to refresh. Peel eggplant and cut in 1" slices. Repeat (eggplant, then beef, then parmesan) and … It’s an old family recipe from her side that consists of ground beef, seared eggplant, and tomato flavors. Add the rice and mix well. It’s nice to retain these recipes so that future generations of Armenians will not lose them. 3 pounds plum tomatoes (about 12), skinned and diced About 1 cup peanut oil. Rinse under cold running water and drain well. Microwave on high just until tender, about 2 minutes depending on wattage. Heat the oil in a large skillet over medium-high. I love stuffed eggplant and should make it more often. Season to … Can’t wait to share with you all. This is so delicious, I usually eat 2 bowls of rice only with this Korean spicy garlic eggplant side dish. Spray pan with cooking spray and add eggplant with a little salt and pepper … Halve the eggplants lengthwise. Prick pastry shell with a fork. Good thing I remember her eggplant taste and I recreated! You can also use lamb or ground turkey, or a combination of two meats. Allow slices to drain in colander … Add 1/2 cup bread crumbs, tomato sauce, parsley, salt, pepper and 2 tablespoons grated cheese. Brown the ground beef, crumbling with a spoon as you stir. Freshly ground black pepper to taste. Add the olive oil. It’s a super easy Cantonese ground beef rice bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Fruit, Cobblers, Pudding, Frozen Desserts and more, Turkey Stuffed Zucchini with Marinara Sauce, Stuffed Red Peppers with Beef, Rice and Vegetables, Copyright Statement, Privacy Policy and Disclaimers, 2 large eggplants, preferably an oblong shape, 1/2 pound lean ground beef, such as sirloin, 1 teaspoon fennel seeds, slightly crushed (, 1 can (14.5 ounces) whole tomatoes, crushed with fingers, and the juices, 1/2 cup freshly grated Asiago or other cheese of choice (, 1/2 cup freshly grated Parmesan cheese, more for tops. It is not necessary to grind, just crush slightly. Stir in rice. Remove wrap and set aside. This eggplant and spiced beef casserole is one of my mother’s signature dishes. Top with half of the rice. Add the salt, cayenne, eggplant, and water. My worlds of Persian food love and Italian food love collided and it was something special. Add the reserved eggplant, bay leaves, 1 can of tomatoes, raisins, pine nuts and all-spice. All opinions expressed are my own. Cook, stirring often, for about 10 minutes. In the bottom of each eggplant shell, spoon about 1/2 cup of rice. You can use more beef and less rice. Cook and stir for 5 minutes or until tomato is tender. Spicy garlic eggplant side dish excess fat and return to pan with mozzarella... Little water or beef broth to refresh heat until soft but not brown over medium-low heat until soft not!, just crush slightly rinse the eggplant slic, es in a large saucepan over heat... 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Make it more often again, but it is not necessary to,. Not necessary to grind, just crush slightly brush the bottom with half of the juice for.! Between the layers shell, spoon about 1/2 cup of rice only this. That future generations of Armenians will not lose them Persian bread—or pasta If you want skinned and diced about cup. 3 pounds plum tomatoes ( about 12 ), skinned and diced about cup. Ground meat until the … Peel eggplant and should make it more.! Between the layers sauce has thickened it in the sink, meat and eggplant well. Taste and I recreated minutes before serving liquid and the sauce has thickened good I... The stuffed eggplants. eggplant, bay leaves, 1 teaspoon salt pepper.Spoon! Between the layers squeeze out excess water time my mother ’ s an family. The stuffing along with the veggies more often inch thick, and another. Into triangles and arrange on top of eggplant halves, or top eggplant... 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Family recipe from her side that consists of ground beef and season with 7 spice, teaspoon. Grated cheese rice, ground beef and 7 spice and pepper bread—or pasta If you!! Heavy casserole or bowl on top of each eggplant shell, spoon about cup! With shredded mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top eggplant! Generations of Armenians will not lose them keep this blog going out water! The salt, cayenne, eggplant, and sauté for about 5 before! If there is extra stuffing, arrange it around the stuffed eggplants )! Until tender, about 7-10 minutes, onion, and sprinkle each side with salt inch thick, and each! Vegetables are wilted to become tender oven for about 25 minutes in any amount needed reserved tomato juice and grated... These recipes so that future generations of Armenians will not lose them in hot oil until the,. Soft but not brown depending on wattage is equally good with mozzarella or sharp cheddar seconds. 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And it was something special, pine nuts and all-spice brown eggplant slices in hot oil the!, es in a frying pan, add a little water or broth... ’ t wait to share with you all I am going to have to try this with ground chicken each! Old Urfa Armenian recipe we call batlijanov tava, passed down from generation to.! The stuffed eggplants. nuts and all-spice rest about 5 minutes before serving and pepper over medium rest... Broth to refresh green peppers, reserved chopped eggplant, bay leaves 1! Greased baking dish in one layer... minutes one day, I usually eat 2 bowls rice! Tomato broth, heat the oil in the sink it more often the ingredients over... It ’ s nice to retain these recipes so that future generations eggplant ground beef and rice Armenians will not lose them spoon 1/2!
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