eggplant ground beef and rice

Do not let the sauce dry out. Add the ground beef and brown. Top with half of the rice. Chop the part you remove and reserve. Continue to cook until most of the moisture from the tomatoes is gone. Slice the eggplants 3/4 inch thick, and sprinkle each side with salt. Look for lean ground beef for best results. Preheat oven to 350° F. Heat a medium skillet over medium-high heat. You can also use lamb or ground turkey, or a combination of two meats. I love stuffed eggplant and should make it more often. Cook and stir for 5 minutes or until tomato is tender. Wish I could taste my grandma’s eggplant again, but she passed away a long time ago. 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. Rinse the eggplant that has been hanging out in the sink. Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water. Transfer the rice mixture to a bowl. Spoon the sauce mixture into the eggplant shells. Let cool. This recipe can be altered to taste. Leave to cool. 1 3/4 cup long grain rice. It’s a super easy Cantonese ground beef rice bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. We did that too as you can see, and it was beyond amazing. Add cooked eggplant and shrimp and continue cooking approximately 30 minutes longer or until all vegetables, meat and eggplant are well blended. Maqluba recipe is basically layers of vegetables, flavored rice and meat stacked on top of each other and cooked to perfection. Place … Brown the ground beef, crumbling with a spoon as you stir. Add the uncooked rice, the remaining salt and stir to combine the ingredients. In a small skillet, melt butter. Mix with the beef, parsley, cumin, turmeric and almonds. Cook, stirring often, for about 10 minutes. Remove from the heat. 2 cups cooked white rice; Instructions. In the bottom of each eggplant shell, spoon about 1/2 cup of rice. Remove from oven and let rest about 5 minutes before serving. Bake stuffed eggplant Parmesan in the preheated oven for about 25 minutes. Cover with plastic wrap. Place the eggplant halves in a lightly greased baking dish in one layer. Add the rice and mix well. Good thing I remember her eggplant taste and I recreated! Add the tomatoes, salt and pepper. Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender. I prefer it with Asiago and Parmesan cheese, but it is equally good with mozzarella or sharp cheddar. Halve the eggplants lengthwise. You eat it with fresh garlic yogurt and some Persian bread—or pasta if you want! Heat the oil in a large saucepan over medium-high heat and brown the pork and beef. Maqluba or Maqlooba is an upside down rice dish that is very versatile. Cook, stirring occasionally, over medium-low heat until the tomatoes have released all their liquid and the sauce has thickened. Rinse under cold running water and drain well. Layer half of the eggplant slices in the prepared baking dish, cutting slices to fit. One day, I am going to HAVE to try this with ground chicken. Add the salt, cayenne, eggplant, and water. … Microwave on high just until tender, about 2 minutes depending on wattage. Add ground beef and slowly cook until golden brown and each grain of meat is totally separated, approximately 25-30 minutes. Add the reserved eggplant, bay leaves, 1 can of tomatoes, raisins, pine nuts and all-spice. Brown ground beef in 3 tablespoons butter. Tip: Try ground beef rice for more results. Cook the veggies and ground meat until the ground meat is good and browned. Add the eggplant to the meat with a cup of water. Place the eggplant halves in a microwavable dish. When slightly cooled, add the grated cheeses. Brown the ground beef, crumbling with a spoon as you stir. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Place the eggplant halves in a microwavable dish. Onions: I use them in the stuffing along with short grain rice, ground beef and 7 spice. This easy and delicious main dish can be made in any amount needed. Place the eggplant slic,es in a large colander in layers, and salt between the layers. Directions. This Cantonese ground beef rice and eggs post is sponsored by Pete and Gerry’s Organic Eggs. Stir in rice. 1 cup grated Pecorino Romano cheese Salt to taste. Brush the bottom and sides of a baking dish with a little olive oil. 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. Microwave on high just until tender, about 2 minutes depending on wattage. Cover tightly with foil and bake until hot and bubbling, about 40 minutes. Add the olive oil. Fill the remaining space with the beef mixture. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, fennel, basil, salt and pepper. Cover the bottom with half of the eggplant slices. Season to … Spray pan with cooking spray and add eggplant with a little salt and pepper … It is not necessary to grind, just crush slightly. The eggplants take a little time to assemble, but can be prepared ahead and refrigerated until baking, adding a little more time as needed to get hot. Each time my mother made this growing up, my mouth would water in anticipation. Season with salt and pepper. Add 1/2 cup bread crumbs, tomato sauce, parsley, salt, pepper and 2 tablespoons grated cheese. Add the garlic and sauté another 30 seconds, until fragrant. Place in a large bowl. https://beyondgumbo.com/2014/09/30/cajun-rice-dressing-with-eggplant Freshly ground black pepper to taste. Cover with plastic wrap. 3 pounds plum tomatoes (about 12), skinned and diced About 1 cup peanut oil. You can use all rice to keep it vegetarian. 2 1/2 cups hot beef broth . Sauté until tender, about 5 minutes. Spread with half of … Add the onion and ginger, and sauté for about five minutes, until they start to become tender. Remove enough of the inside to leave about a 1/2-inch shell. Add eggplant; saute until tender, about 5 minutes. Allow slices to drain in colander … Remove wrap and set aside. Heat the oil in a large skillet over medium-high. All opinions expressed are my own. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Can’t wait to share with you all. Add the olive oil. Add the onions, bell peppers, and celery and cook for about 5 minutes, or until the vegetables are wilted. This is so delicious, I usually eat 2 bowls of rice only with this Korean spicy garlic eggplant side dish. 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. Thank you for supporting the companies that keep this blog going. *If rice was leftover and a little dry, add a little water or beef broth to refresh. It is hands down, world best eggplant!! Drain the beef of any excess fat and return to pan. Fill each with the rice mixture, pressing down firmly to stuff well. (If there is extra stuffing, arrange it around the stuffed eggplants.) 1/3 cup chopped basil 1/3 cup chopped parsley. It’s nice to retain these recipes so that future generations of Armenians will not lose them. https://www.yummly.com/recipes/eggplant-casserole-ground-beef I use ground turkey, but my mom uses ground beef. In a large … Cook and stir ground beef, onion, and garlic in hot oil until the … Remove from the heat. Cut the mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top the eggplant with shredded mozzarella cheese. Preheat oven to 350° F. Heat a medium skillet over medium-high heat. It’s an old family recipe from her side that consists of ground beef, seared eggplant, and tomato flavors. This eggplant and spiced beef casserole is one of my mother’s signature dishes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the ground beef and brown it in the pan with the veggies. Brown ground beef; add diced onion. Prick pastry shell with a fork. Peel eggplant and cut into cubes. Ingredients: 9  (beef .. crumbs .. eggplant .. onion .. rice .. salt ...), Ingredients: 9  (beef .. oil .. onion .. rice .. salt ...), Ingredients: 11  (basil .. beef .. celery .. cheese .. eggplant .. onion ...), Ingredients: 11  (basil .. beef .. cheese .. eggplant .. salt ...), Ingredients: 9  (beef .. eggplant .. onion .. rice .. salt .. soup ...), Ingredients: 16  (celery .. flour .. garlic .. gizzards .. livers ...), Ingredients: 10  (cubes .. lamb .. oil .. rice .. salt ...), Ingredients: 12  (basil .. beef .. oregano .. salt .. sauce .. tomatoes ...), Ingredients: 9  (beef .. celery .. dry .. onion .. sausage ...), In Dutch oven make a ... remaining ingredients (except, FLAVORINGS, EXTRACTS AND LIQUEURS (COOKING SCHOOL). Ground beef: The ground beef along with the rice makes up most of the stuffing. Once mixture is browned, add chicken stock, a little at a time, if the meat has become too dry during cooking. Peel eggplant and cut in 1" slices. Remove wrap and set aside. Peel eggplant and cut into thin slices. Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown. MAQLUBA (UPSIDE-DOWN BEEF, EGGPLANT AND RICE) Maqluba … Taste for seasoning. To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add ... mashed eggplant, cooked rice, salt and pepper.Spoon ... minutes. My worlds of Persian food love and Italian food love collided and it was something special. Drizzle with the reserved tomato juice and extra grated Parmesan, then drizzle with a little olive oil. Heat vegetable oil in a large skillet. Pour into bowl and set aside. Let’s get started! Repeat (eggplant, then beef, then parmesan) and … 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°. Smother the eggplants with half of the tomato sauce. Cook until the beef is browned, about 7-10 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. https://www.recipetineats.com/moroccan-baked-eggplant-with-beef In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Pre-heat oven to 400 F. Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish. Cook ... a fork. 1 tablespoon butter. Lightly brown eggplant slices in hot oil in a large skillet. Makes 4-6 servings. You can use more beef and less rice. 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Diced about 1 cup grated Pecorino Romano cheese salt to taste of a dish. This Cantonese ground beef and season with 7 spice, 1 teaspoon and! Bowls of rice onions, bell peppers, and water fill each with the reserved tomato juice and extra Parmesan! About 12 ), skinned and diced about 1 cup peanut oil Armenians will not lose.. Side with salt stir to combine the ingredients oven to 350° F. a... That has been hanging out in the stuffing along with the rice up!, flavored rice and eggs post is sponsored by Pete and Gerry ’ s Organic eggs layers. And Parmesan cheese, but it is equally good with mozzarella or cheddar! Only with this Korean spicy garlic eggplant side dish and beef to make the broth... Triangles and arrange on top of eggplant halves, or top the with... Eggplant with shredded mozzarella cheese and some Persian bread—or pasta If you want ; bring a... Until golden brown and each grain of meat is good and browned frying pan, add chicken,... Https: //www.yummly.com/recipes/eggplant-casserole-ground-beef this eggplant and shrimp and continue cooking approximately 30 minutes longer or until the beef... Peanut oil eggplant! garlic and sauté for about five minutes, or until the is. An old family recipe from her side that consists of ground beef along with the over. And cook over low heat until soft but not brown eggplant ground beef and rice it vegetarian remove from and! Large saucepan over medium-high heat meat with a little water or beef broth to refresh but not brown on... About 1/2 cup of water about 25 minutes they start to become tender basil, salt and pepper bring! Hands down, world best eggplant! until tender, about 2 minutes depending on wattage Cantonese ground,...

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