Mediterranean Beef and Eggplant Stew
Experience the rich flavors of the Mediterranean with this hearty Beef and Eggplant Stew. This savory dish boasts a delightful combination of tender ground beef, roasted eggplant, and aromatic spices. Baked to perfection and slow-cooked for hours, the hearty stew transforms ordinary ingredients into an extraordinary meal that's perfect for sharing with family and friends. Accompanied by a sprinkle of fresh parsley and a shower of grated Parmesan cheese, this stew is a feast for the senses, evoking the culinary spirit of Greece in every bite.
N/A
Servings
400
Calories
13
Ingredients
Ingredients
Eggplants
2 (1 lb each) (Peeled, halved, and cut into quarters)
Kosher salt
2 tablespoons (For salting eggplants)
Olive oil
2 tablespoons, divided (For roasting eggplants and sautéing beef)
Lean ground beef
1 lb (Cooked in skillet)
Onions
4, thinly sliced (Sautéed with ground beef)
Dried oregano
2 teaspoons (Crumbled)
Kosher salt
1/2 teaspoon (For flavoring beef mixture)
Ground cinnamon
1 teaspoon (For seasoning)
Black peppercorns
1/2 teaspoon, cracked (For seasoning)
Tomato paste
5.5 ounces (1 can (in U.S.))
Dry red wine
1 cup (For deglazing and flavor)
Fresh parsley leaves
1 cup, finely chopped (For garnishing)
Grated Parmesan cheese
To taste (For serving)
Instructions
1
1. Start by preparing the eggplant. In a colander over a sink, combine the cubed eggplant with 2 tablespoons of kosher salt. Toss to ensure the eggplant is evenly coated, and let it drain for 30 to 60 minutes to draw out excess moisture. This process enhances the eggplant's flavor and texture.
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2. Preheat your oven to 400°F (200°C). Once the eggplant has rested, rinse it well under cold water to remove the excess salt and moisture. Pat the eggplant dry with a paper towel.
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3. Brush the eggplant with 1 tablespoon of olive oil, then spread it out in a single layer on a baking sheet. Bake in the preheated oven for about 20 minutes, or until it is soft and fragrant. Once baked, transfer the eggplant to the stoneware of your slow cooker.
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4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat for about 30 seconds. Add the ground beef and sliced onions, cooking them together for about 10 minutes. Stir frequently, using a spoon to break up the beef until it loses its pink color.
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5. Next, add the minced garlic, dried oregano, ground cinnamon, 1/2 teaspoon of kosher salt, and cracked black peppercorns to the beef and onion mixture. Stir everything together and cook for an additional minute to allow the aromas to meld.
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6. Stir in the tomato paste and dry red wine, ensuring that everything is well combined. Cook for another 2 minutes on the stove to let the flavors integrate.
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7. Carefully transfer this beef mixture to the slow cooker with the eggplant, stirring well to combine all ingredients.
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8. Cover the slow cooker and set it to cook on Low for 8 hours or on High for 4 hours. The stew is done when it's bubbling and the eggplant is tender.
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9. In the final step, stir in the finely chopped fresh parsley just before serving. Serve hot, passing grated Parmesan cheese at the table for added richness and flavor.
Nutrition Information
20g
Fat
10g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Beef and Eggplant Stew?
It is a hearty, savory stew featuring tender ground beef, roasted eggplant, and aromatic Mediterranean spices slow-cooked to perfection.
What kind of meat is used in this recipe?
The recipe calls for 1 lb of lean ground beef.
How should the eggplant be prepared?
The eggplants should be peeled, halved, and cut into quarters, then cubed and salted to remove moisture.
Why do you salt the eggplant before cooking?
Salting the eggplant for 30 to 60 minutes draws out excess moisture, which enhances the flavor and texture of the vegetable.
At what temperature should the eggplant be roasted?
The oven should be preheated to 400°F (200°C) for roasting the eggplant.
How long does the eggplant roast in the oven?
It should be roasted for about 20 minutes until it is soft and fragrant.
What type of oil is recommended for this stew?
Olive oil is used for both roasting the eggplant and sautéing the beef and onions.
How many onions are needed?
The recipe requires 4 thinly sliced onions.
How long should I cook the beef and onions together?
Sauté the beef and onions for approximately 10 minutes until the beef is no longer pink.
What spices give this stew its Mediterranean flavor?
The flavor comes from a combination of dried oregano, ground cinnamon, and cracked black peppercorns.
Is garlic used in this recipe?
Yes, minced garlic is added to the beef and onion mixture to enhance the aroma.
How much tomato paste is included?
The recipe uses one 5.5-ounce can of tomato paste.
What kind of wine is best for this stew?
One cup of dry red wine is used to integrate the flavors and deglaze the mixture.
What are the slow cooker settings for this dish?
You can cook the stew on the Low setting for 8 hours or on the High setting for 4 hours.
When should I add the fresh parsley?
Finely chopped fresh parsley should be stirred in just before serving.
What is the recommended garnish for serving?
Grated Parmesan cheese is recommended to be passed at the table for added richness.
How many calories are in a serving of this stew?
There are approximately 400 calories per serving.
What is the protein content per serving?
Each serving contains 30g of protein.
How much fat is in this dish?
There are 20g of fat per serving.
What is the carbohydrate count?
There are 10g of carbohydrates per serving.
How many eggplants are needed?
The recipe requires 2 eggplants, each weighing approximately 1 lb.
What is the first step in the instructions?
The first step is to cube the eggplant and toss it with 2 tablespoons of kosher salt in a colander.
Do I need to rinse the eggplant after salting?
Yes, rinse the eggplant well under cold water to remove excess salt and moisture before roasting.
How do I know the stew is ready?
The stew is done when the mixture is bubbling and the eggplant is completely tender.
What is the purpose of the ground cinnamon?
The ground cinnamon provides an authentic Mediterranean and Greek culinary spirit to the dish.
How much kosher salt is used for flavoring the beef?
In addition to the salting of the eggplant, 1/2 teaspoon of kosher salt is added to the beef mixture.
How long do I cook the tomato paste and wine on the stove?
Cook the tomato paste and dry red wine with the beef mixture for about 2 minutes before transferring to the slow cooker.
Can I use a skillet for the beef?
Yes, a large skillet is used to sauté the beef, onions, and spices before they go into the slow cooker.
Is this a good meal for a family?
Yes, it is described as an extraordinary meal perfect for sharing with family and friends.
What texture should the roasted eggplant have?
After 20 minutes in the oven, the eggplant should be soft and fragrant.