Ground Beef/Eggplant Casserole
Recipe from a vintage Farm Journal Cookbook
1 large eggplant--cooking oil
1 lb ground beef
2 cups chopped onion
1 lb can tomatoes
1/3 cup uncooked rice
1 1/2 tsp garlic salt1 tsp pepper
1/4 tsp pepper
My dear husband ate it without any complaints...and I sent a big bowl home with my sister for her and her husband to enjoy....feeding the flock.
Eggplant Casserole with Michael's Home Cooking
Here is a nice Eggplant Casserole. I use different cheeses in this that pairs well with the eggplant. See description for ingredients and instructions.
Ingredients:
1 pound eggplant
salt/pepper
olive oil
thinly sliced onion
8 ounces shredded mozzarella
1/2 teaspoon dry oregano
1/4 cup parmesan
1/4 cup romano
6 ounces ricotta
1/2 to 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
4 or 5 anchovies plus the oil (optional)
1/4 cup bread crumbs
greased 8 X 8 baking dish
You do not have to peel your eggplant, but it does make it easier to eat.
Peel around one pound of eggplant and slice to 1/2 inch slices.
Salt and pepper your eggplant, you do not need to drain for this.
Mix your shredded mozzarella with 1/2 teaspoon oregano, parmesan and oregano.
Mix your ricotta with parsley and red pepper flakes.
Assembly:
eggplant
olive oil
sliced onions
ricotta
mozzarella mixture
eggplant
olive oil
mozzarella mixture
anchovies
bread crumbs
Bake 350F covered with foil for 40 minutes.
Remove foil and bake another 20 minutes.
For a total time of 60 minutes, not 65 like I said in video.
Thank you for watching!
Background music from:
Song used: Tango de Manzana
Addictive Turkish Eggplant and Ground Beef Recipe - Patlican Tiridi
This is one my favorite dishes and is truly addictive as it's easy and full flavors. Tirit, (adopted from Persian language, word tarid / thareed referring to dishes made with meat, stock and stale breads, are made throughout Anatolia and there are tens of different versions in each region of Turkiye.
Traditionally, tirit dishes are made with stale bread to avoid waste and make the most out of the left over ingredients in the kitchen.
This version from the city of Konya (Konya Patlıcan Tiridi) is made with fried eggplants and mildly spiced minced meat cooked with tomatoes, are served with garlic yogurt and toasted (stale) bread, which soaks up all the flavors.
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
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???? Round Mixing Tray Stainless Steel:
Ingredients:
• 2 – 3 eggplants, 600 g
• Ground beef or lamb, 250 g
• 1 medium tomato
• 1 medium onion
• Pita / pide bread (traditionally, stale bread (pide / tandir) is used to avoid waste)
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp paprika powder
• ½ tsp black pepper
• 250 g plain yogurt
• 1 clove of garlic
• Frying oil
• 1 tbsp butter (optional to toast the breads)
• Chopped parsley to garnish (optional)
Instructions:
1. Wash and peel the eggplants in stripes and cut into large cubes
2. Soak the egpplant cubes in salted water for 15 mins, drain and pat dry
Alternatively, rub the cubes with coarse salt, let sit in a strainer for 15 mins, drain the excess liquid.
3. Fry the eggplants in a separate pan with vegetable oil until nicely browned
Alternatively, lightly oil the eggplants and roast in the oven for 15 – 20 mins
4. Transfer the fried / roasted eggplants onto a paper towel, drain to get rid of the excess oil
5. Finely chop the onion and dice the tomato
6. Heat up 2 tbsp olive oil in a large pan and add the ground meat. Stir and cook until nicely browned.
7. Remove the ground meat from the pan and set aside, leave as much as possible oil in the pan.
8. Add and cook the onions for 2 - 3 mins until softened
9. Add the tomato paste and stir and cook for 2 minutes until fragrant.
10. Add the diced tomato, cook until the tomatoes are soft and reduced to half.
11. Add the minced beef, together with 1 tsp salt, 1 tsp paprika powder and 1/2 tsp black pepper
12. Stir and cook the minced beef for 2 mins to evenly cook and combine
13. Cover the lid and cook for another 15 mins with the lid covered
14. Add the eggplants into the pan with the minced beef mixture, gently stir to combine and turn off the heat
15. Whisk the yogurt in a bowl and grate or grind 1 clove of garlic and mix with the yogurt
16. Cut the bread in small cubes and toast with 1 tbsp butter until golden brown (optional).
(traditionally, stale bread (pide / tandir bread) is used to avoid waste)
17. Layer the bread cubes on the bottom of the serving plate
18. Layer on top the garlic yogurt and spread over the bread cubes
19. Finally layer the eggplants and ground beef mixture on top
20. Garnish with chopped parsley and serve warm
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Turkish Moussaka Recipe - Traditional Eggplant and Ground Beef
In this video, we are going to show you a special taste, Eggplant Moussaka.This is one of the most favorite dishes in Turkey,the Middle East and Balkans .It is a good combination of vegetables and ground beef.There are a few different moussaka recipes.Today we will show you Baked Turkish Eggplant Moussaka Recipe.The recipe seems kinda exhausting but it is totally not.After you watch our video,you will see step by step how it's easy to do .Also you can serve it with rice .Eggplant Moussaka goes with rice well .It could be a good dish for your your guests.If you haven't watched our rice recipe,you can watch it now.
Firstly we will start with eggplants.Peel them in stripped pyjamas style and then cut them into 1.5 cm slices.Keep them in salty water to remove their bitterness.Meanwhile start to cook meat filling.Put a large pot on heat, transfer olive oil and ground meat.Cook it for 5 minutes till the ground meat is wet with the broth.In Turn add onions,cook it for 10 mins and then add grated tomatoes ,keep cooking for 5 more mins after you close the lid.Add pastes and spieces and mix them well.
On the other hand,Put a frying pan on stovetop and heat the oil first.And then start to fry eggplant slices till the both side of them fry.Place a layer of your fried eggplants on baking tray .Take a spoon of meat filling and put it on each slices.After that cover each one with eggplant slices.Then make a sauce for moussaka.Mix a tablespoon tomato paste with hot water and pour it up over moussaka.Bake it at 200C for 30 mins.Don't forget to subscribe to not miss our next recipes, we share a new recipe every other day.
Cut stalks of eggplants and peel them striped Cut eggplants into slices Let eggplants stay in salty water for 30 mins to remove their bitterness Transfer olive oil and ground meat in a large pot Sauté it till it's wet with the broth It left its broth! Add onions Cook it for 10 mins Add grated tomatoes Close the lid of the pot and cook for 5 mins Add tomato and pepper paste and mix them well. add Blackpepper,paprika,salt Close the lid and cook for 2 more minutes Fry them in hot oil Take them from hot oil and place them on baking tray Put a spoon of meat filling on each eggplant slices Prepare a sauce with tomato paste and hot water Pour the ssauce over moussaka Bake for about 30 minutes on 200(400F) pre heated oven
Ingredients for Moussakka
3 large size eggplants
2 large size tomatoes
2 green peppers
Ingredients for Tomato Sauce
1/2 cup of hot water
1 tablespoon tomato paste
Ingredients for Meat Filling
350 gram nonfat ground meaat
1 large size onion
1 tomato
1 teaspoon pepper paste
1/2 teaspoon blackpepper
1 teaspoon paprika
1 teaspoon salt
EGGPLANT CASSEROLE FOR THE HOLIDAYS / PERFECT SIDE DISH
This video is about cooking Eggplant Casserole. A Family Tradition.
Eggplant is a great main course when accompanied with rice or mashed potatoes. We prefer eating it just as it is next to roasted turkey or a baked chicken with gravy.
Eggplant Casserole Recipe
1 pound ground beef 80/20
1 pound breakfast sausage sage flavor
1 cup chopped yellow onion
1 cup chopped red onion
1 ½ cups chopped bell pepper
1 cup chopped celery
¼ cup chopped flat leaf parsley
5 toes garlic minced
4 Tbsp. butter salted or unsalted
2 Large eggplants, peeled and cut into 1” cubes (use 3 if you love eggplant)
2 ½ cups Italian bread crumbs
1 tsp dry thyme
1 tsp dry basil
Salt and Pepper Approximately 1 Tbsp.
Instructions
Melt butter in a 6 quart Dutch oven. Add all veggies.
Sauté veggies in butter on high heat for 5 minutes to soften.
Add a bit of salt and pepper to help sweat the veggies.
Add ground beef and breakfast sausage and fold into veggies.
Cook for 8-10 minutes while chopping meat apart.
Add thyme, basil and a tsp of salt and pepper.
Cook until ground meat Is browned off. No Pink.
Add eggplant and fold in to meat.
Cook until eggplant has softened well by mixing every 5 minutes and is blended into the meat and veggies.
Test for seasonings and adjust as needed.
Now you can add bread crumbs to tighten up the dish.
Pour eggplant mixture into a casserole dish and lightly sprinkle on some bread crumbs.
Dot with small pieces of butter and bake at 350 degrees for 20 minutes.
Serve this next to some Thanksgiving or Christmas turkey and gravy.
Eggplant Casserole is a great compliment to your holiday meal.
Send us an email to: sanderskitchenla@gmail.com
Let us know how you liked this recipe.
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