Greek-Style Beef With Eggplant

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

From Judith Finlayson's "The Healthy Slow Cooker."

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

Reviews

(2)
Most Helpful

I thought this turned out well. I grilled the eggplant because I didn't want to heat up the house. I didn't use lean ground beef, but I still didn't think it turned out greasy. My son complained that there was too much cinnamon, but no one else mentioned it.

evewitch July 07, 2012

Big hit with the Italian family too! They loved it. Thanks!

Bettythebeetle December 31, 2008

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