I have one question for you today:
How do you feel about eggplant?
I personally have mixed feelings about this common summer vegetable.
First of all, you can hardly deny that eggplant is pretty. It is a shiny, deep purple and looks plump and delicious…..until you reach the inside. That’s where eggplant, in my opinion, loses it’s appeal….and that’s the main part we usually eat.
I also find that many do not care for it’s mild, yet unique taste and somewhat spongy texture.
My family also has mixed feelings about eggplant. And I do not consider them to be fussy eaters. Whereas I pretty much like it (although to me eggplant leftovers often leave something to be desired), I can’t say I love it. My guys seem to either dislike it or tolerate it, depending on the recipe.
There are a grand total of approximately two recipes I can think of that my husband and sons really like that feature eggplant.
This recipe is one of them.
So why even bother with eggplant if it’s so low on our list of foods we like?
Well, first of all, we get plenty with our CSA farm share, and I am of the belief that whenever possible, I do not turn down “free” food, especially if it is healthy. I also like to use what I have, so if it happens be an eggplant, I am bound and determined to make something good out of it.
I originally found this recipe (with a similar name), in a lovely, family cookbook I purchased from a local farm stand many years ago. They not only published a cookbook full of practical and delicious recipes, but most of them feature many of the vegetables you would typically find on a local farm or grow in your own garden. I go to this book often when looking for tasty vegetable recipes to use up nature’s bounty.
I have since found a similar recipe online, as well (see link below).
I hope you find this, as we do, to be a useful and delicious way to use your eggplant. It makes use of tomatoes, green peppers and onions, which are also in good supply this time of year.
Ground Beef and Eggplant Skillet
(adapted from Cooks.com)
1 lb. lean ground beef
1 clove garlic, crushed
1 eggplant, peeled and diced (*or cubed, based on preference)
1 green pepper, chopped
1 onion, chopped or sliced
2 cups fresh tomatoes, chopped
1 cup tomato sauce (or use jarred spaghetti sauce)
1/2 tsp salt
ground black pepper, to taste
1 tsp basil
1/2 tsp oregano
Brown rice (approx. 4 servings)
Brown beef and garlic. Add eggplant; cook and stir 10 minutes. Add remaining ingredients (except rice). Cover and simmer 25 minutes, stirring occasionally. Serve over rice.
- Fresh herbs may be used in place of dried; use about three times as much.
- Recipe may alternately be served over potatoes or noodles.
- Can be made ahead and reheated; tastes great!
- Feel free to adjust the amounts of eggplant, ground beef and vegetables, based on your preferences and what you have on hand.
- This recipe makes enough for the four of us (mostly tall adults), to eat with leftovers.
I hope that this gives you an enjoyable way to have your eggplant … and eat it too.
How do you feel about eggplant? Do you have any recipe suggestions for eggplant, especially for those of us who are not in love with the vegetable?