Baked Stuffed Eggplant with Beef and Pine Nuts
The recipe Baked Stuffed Eggplant with Beef and Pine Nuts can be made in about 1 hour and 25 minutes. One portion of this dish contains roughly 27g of protein, 27g of fat, and a total of 447 calories. For $4.05 per serving, you get a side dish that serves 4. 387 people have made this recipe and would make it again. It is brought to you by The Lemon Bowl. If you have onion, cinnamon, eggplants, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an outstanding spoonacular score of 93%. Lebanese Baked Eggplant With Beef and Pine Nuts, Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem', and for Eggplant Stuffed with Lamb and Pine Nuts from Jerusalem: A Cookbook are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
¼ tsp allspice
1 Tbs cinnamon
2 medium eggplants
1 lb ground sirloin (90/10)
½ chicken broth - low sodium
¼ tsp nutmeg
1 Tbs olive oil
1 large onion - diced
½ tsp pepper
¼ c pine nuts
1 tsp salt
32 oz crushed tomatoes - low sodium
Equipment:
broiler
aluminum foil
frying pan
glass casserole dish
wooden spoon
broiler pan
bowl
oven
Cooking instruction summary:
Pre-heat the broiler and line a pan with tin foil.Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan.Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.Sprinkle with kosher salt and pepper.Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!While this is happening, heat a large pan to medium-high and spray with non-stick spray.Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice 5-7 minutes using a wooden spoon. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.Add in tomatoes and toasted pine nuts then remove from heat.Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes.Serve with plain yogurt, fresh parsley and extra pine nuts.
Step by step:
1. Pre-heat the broiler and line a pan with tin foil.
2. Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan.Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.Sprinkle with kosher salt and pepper.Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!While this is happening, heat a large pan to medium-high and spray with non-stick spray.Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice 5-7 minutes using a wooden spoon.
3. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.
4. Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.
5. Add in tomatoes and toasted pine nuts then remove from heat.Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes.
6. Serve with plain yogurt, fresh parsley and extra pine nuts.
Nutrition Information:
covered percent of daily need
