Greek Style Beef with Eggplant
Savor the rich, Mediterranean flavors of Greek Style Beef with Eggplant, a hearty and aromatic dish that perfectly balances tender roasted eggplant with a warmly spiced ground beef sauce. Infused with the subtle sweetness of cinnamon, the depth of red wine, and the earthy notes of oregano and allspice, this recipe captures the essence of Greek cuisine in every bite. Roasted eggplant slices provide a velvety base for the robust tomato and herb-laden beef sauce, while a sprinkle of fresh parsley and optional crumbled feta adds freshness and tang to the dish. Perfect for weeknight dinners or casual gatherings, this gluten-free recipe is easy to prepare in under an hour and pairs beautifully with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 2 medium eggplant
- 500 grams ground beef
- 4 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 0.5 teaspoons cinnamon
- 0.25 teaspoons ground allspice
- 1 teaspoons dried oregano
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cups red wine
- 0.5 cups water
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (fresh, chopped)
- 50 grams Feta cheese (optional, crumbled)
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm rounds, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Brush the eggplant slices with 2 tablespoons of olive oil and arrange them on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes, flipping halfway, until golden and tender.
While the eggplant is roasting, heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil.
Finely chop the onion and mince the garlic cloves. Add them to the skillet and sauté for 3-4 minutes until softened and fragrant.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes.
Stir in cinnamon, allspice, and oregano to the beef mixture, cooking for 1 minute to toast the spices.
Add the tomato paste and cook for another 1-2 minutes, stirring well.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, water, salt, and black pepper, stirring to combine. Let the sauce simmer for 10-15 minutes until slightly thickened.
Arrange the roasted eggplant slices on a serving dish and spoon the beef mixture over them evenly.
Garnish with chopped parsley and crumbled feta cheese if desired. Serve warm.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 60.0 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5191 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
