Israeli couscous is quick and delicious, and cinnamon gives it warmth. Serve this meal over a caramel Porter or other seasonal dark beer for a delicious Thanksgiving side dish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ pound cubed eggplant
- ½ teaspoon salt
- 1 pound ground beef
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon chili powder
Instructions
- Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.
- You can use mild or spicy RO*TEL(R).
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 643 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Really really good.
I subsisted the eggplant with zucchini and it was fantastic ! My mother loved it, I took it to a Bible study at church and it was a hit ! Will make this again.
I made it yesterday and I really liked it.
Delicious!
Made this for my honey who loves eggplant. Wanted to try something new, because how much rolatini and parmigiano can you eat? LOL. It came out well, but the next time I will double the amount of the tomatoes to make it a little bit more sauce. Otherwise super easy and very good.
I made this tonight. It was a great disappointment. Really blah. I think it could be improved with sautéed onions and mote seasonings. Shame because it sounded so simple.
Very delicious. I substituted Italian sausage for the ground beef because it was at the top of my packed freezer. I peeled the eggplant because I personally find the skin bitter. I sautéed onions with the sausage and that was the only change. Fabulous.
This is really good! I made it as it was written 🙂 I am on a diet so I ate it the way it is, but my boyfriend put it over white rice and he liked it that way.
This recipe was pretty good overall and has a lot of potential. I sauteed the pepper with the ground beef and used a 1/2 pound of eggplant. We ate it over cauliflower rice, which was really good. A drizzle of Sriracha and sprinkle of garlic salt on top really brought the flavors together.
Maybe next time I would sauté the green pepper and spices with the meat. I was not able to find eggplant so I used asparagus and rice. My husband loved it.
I was surprised at just how good this was! This is definitely going in my keeper file. The only thing this needs is more eggplant (1/4 pound for 4 servings is not nearly enough – I used 1/2 pound) and it definitely needs salt in the actual dish, and not just in the soaking water for the eggplant. I ended up using about 3/4 to 1 teaspoon of salt. The rest of the seasonings are perfect. This will definitely be great for my low carb days, however I did end up eating it with a tiny bit of rice and it was delicious!