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I love eggplant fixed any way imaginable. This recipe is one my Mom taught me how to make. It is simple, yet very flavorful and rich. If you have a garden that has given you a bumper crop, smother it down and freeze in 2 cup portions and add it to spaghetti sauces, rice dressings, stews, etc., and you will get raves about the delicious richness of your dish, never guessing the secret ingredient is eggplant!
1 lb. Ground Beef (lean)
2 med. Onions (chopped fine)
4 ribs Celery (chopped fine)
2 c. cooked eggplants
Cajun Seasoning OR salt, red pepper, black pepper
Bread Crumbs
1 can Beef Broth
Brown the beef, add onions and celery and cook until wilted, add the eggplant and mix until incorporated into meat mixture. Season with care and to your taste.
Add bread crumbs a little at a time, and mix, continue to add until the mixture has "body". You may or may not need the beef broth. If the eggplant was real juicy, you may not need it. You want the end product to hold together slightly after it is baked. Bake for about 30 to 45 minutes to set the dish. |
