Greek-Style Beef With Eggplant Recipe

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Greek-Style Beef With  Eggplant
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 205.59 Kcal (861 kJ)
Calories from fat 59.29 Kcal
% Daily Value*
Total Fat 6.59g 10%
Cholesterol 35.28mg 12%
Sodium 592.1mg 25%
Potassium 817.59mg 17%
Total Carbs 17.23g 6%
Sugars 9.46g 38%
Dietary Fiber 5.79g 23%
Protein 14.63g 29%
Vitamin C 20.4mg 34%
Iron 2.3mg 13%
Calcium 55mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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