.jpg)
GROUND BEEF EGGPLANT SKILLET RECIPE
My husband and I loved this easy and simple meal which is packed with ground beef, vegetables and great flavor. If you are a fan of eggplant, you will also love this healthy, easy, quick recipe. However, you can substitute zucchini for the eggplant, if desired.
I love using Japanese eggplant - long skinny eggplant - which have skins that are less tough and they are milder tasting, but keep in mind that regular eggplant which are more bitter contain more antioxidant phenolics, which are cancer killers. You do not need to peel the eggplant, but you can, if you wish. Eggplant are so versatile for low-carb diets. It is an acquired taste, as I know not everyone likes it. I am so happy that I absolutely love eggplant.
Cook
the ground beef over medium-high heat. I used two skillets - cooked
the veggies in another skillet, but you can use one skillet and just set
the ground beef aside when it is golden brown. This dish is packed
full of nutrients and the sauce is like a marinara. If desired, you can
top the dish with some Parmesan cheese as well. The next day microwave
the meal and enjoy once again. Keep leftovers in an airtight
container.
This is delicious served with one of the vegetable pastas like zucchini noodles or spaghetti squash. You can also use commercial low-carb pasta. Some taste better than others. The other alternative which is also delicious and maybe even nicer is stir-fried cauli-rice. Keep it fairly bland as this dish is quite flavorful enough.
This eggplant tomato ground beef skillet recipe is chock-full of vegetables like eggplant, or zucchini, garlic, bell pepper and tomatoes. You can keep leftovers in the freezer, if desired for a weeknight supper another day.
2 lbs ground beef (0.9 kg)
2 tbsp olive oil (30 mL)
3 small Japanese eggplant, cubed, OR zucchini
1 green bell pepper, chopped
1 tbsp minced garlic (15 mL)
14.5 oz can diced tomatoes (411 g)
2 Roma tomatoes, cut up
3 oz tomato paste (90 g)
11/2 tsp salt (7 mL)
1 tsp Italian seasoning (5 mL)
1/2
tsp seasoning salt (2 mL)
1/2
tsp black pepper (2 mL)
1/2
tsp red pepper flakes, OR (2 mL)
1/8 tsp
cayenne pepper (0.5 mL)
INSTRUCTIONS:
In
large skillet, over medium heat cook ground beef, breaking it up small with the
spatula head as it cooks. Cook until
well done and browning nicely in spots.
Set aside.
In
another skillet, in olive oil and over medium heat cook eggplant and green bell
pepper until softening. Add garlic and
cook 2 minutes.
In blender, combine canned tomatoes, Roma tomatoes and tomato paste; blend until the consistency you like. Add to vegetables, along with, salt, Italian seasoning, seasoning salt, black pepper and pepper flakes, OR cayenne pepper. Cook over medium low heat about 10 minutes. Add vegetables to meat and cook over medium low heat until heated through and the sauce is as thick as you desire. Sprinkle top with Mozzarella cheese. Cover skillet with a lid until cheese has melted. Serve with low-carb pasta of choice, such as zoodles, spaghetti squash, low-carb commercial pasta, etc. or prepared cauli-rice.
Yield: 8 servings
1
serving
320.0
calories
23.1
g protein
20.9
g fat
1.6 g fiber
8.5
g net carbs
Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission. Also we may earn from qualifying purchases made on Amazon