Easy Eggplant and Ground Beef

Name: Easy Eggplant and Ground Beef
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 teaspoon kosher salt, divided; 2 tablespoons neutral oil; 1 yellow onion, finely chopped (about 2 cups); 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 2 tablespoons minced fresh garlic; 2 large tomatoes, diced (about 4 cups); 8 ounces fresh button mushrooms, thinly sliced; 1 large eggplant (about 1.5 lbs), cut into large cubes with skin on; 3 tablespoons dried oregano; Shredded Parmesan cheese for garnish (optional)

Recipe GLPR91f20506c91fac

Italian

Main Course

70 min

324 cal

Servings: 6

Stovetop

SNAP eligible

A hearty and flavorful one-pot dish combining tender eggplant, lean ground beef, and fresh tomatoes with aromatic herbs and spices. This rustic vegetable-forward main is both satisfying and simple to prepare, making it perfect for weeknight dinners.

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Ingredients

1 pound lean ground beef

1 teaspoon kosher salt, divided

2 tablespoons neutral oil

1 yellow onion, finely chopped (about 2 cups)

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

2 tablespoons minced fresh garlic

2 large tomatoes, diced (about 4 cups)

8 ounces fresh button mushrooms, thinly sliced

1 large eggplant (about 1.5 lbs), cut into large cubes with skin on

3 tablespoons dried oregano

Shredded Parmesan cheese for garnish (optional)

Directions

In a large skillet over medium-high heat, cook the ground beef with 1 teaspoon of kosher salt, breaking it up with a spoon as it cooks. Once the beef is browned and cooked through, drain any excess fat and set aside.
In a separate large pot with a lid, heat the neutral oil over medium-high heat. Add the chopped onion, 1 teaspoon of kosher salt, and cayenne pepper. Cook for 7–9 minutes, stirring often, until the onion is softened, translucent, and lightly browned.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the diced tomatoes and stir well. Cook for about 3 minutes until the mixture becomes soupy with tomato juice.
Add the sliced mushrooms and stir well. Cook for another 3 minutes until the mushrooms are softened and shiny.
Add the eggplant cubes, dried oregano, and the cooked ground beef to the pot. Stir everything together until well combined. Cover the pot, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally to prevent sticking.
Serve the eggplant and beef mixture as is, or top with shredded Parmesan cheese if desired. This dish pairs well with pasta or bulgur.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward braise that hits Charlotte-area grocery stores easily: eggplant is stocked year-round at Harris Teeter, Food Lion, and Kroger, and every other ingredient is standard shelf-stable or produce. Ground beef and parmesan keep costs modest, running about $2–$2.50 per serving depending on beef price and cheese choice. The stated 70 minutes is honest for browning meat, sautéing vegetables, and simmering until the eggplant softens, though you will spend 15–20 minutes on prep (chopping eggplant, onion, garlic). This is a low-fuss weeknight dish that reheats well and yields true six servings, making it solid for families; the only real caveat is that eggplant requires enough time to soften properly, so don't rush the simmer.