Greek-Style Beef With Eggplant |
|
 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
|
From Judith Finlayson's The Healthy Slow Cooker. Ingredients:
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 |
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.
|
|