It’s easy to make the same things for dinner over and over again. We all love spaghetti and tacos and chicken. And we seem to stick with the things we know best. But when you’re given the opportunity to try something new… something that might feel a little different… you should grasp that opportunity and see how it works out. This Beef and Eggplant Casserole is one of those recipes. I hardly ever make things with eggplant in them. It’s one of those things that I just kind of forget about most of the time. But it’s a nice addition to this cheesy beef casserole with a middle eastern vibe. In case you’re wondering, the addition of cinnamon and toasted pine nuts are what give it such a unique flavor and a middle eastern flair.
About eggplant:
Eggplant (also known as “aubergine”) is an edible purple fruit. Did you know it was a fruit? I always thought it was a vegetable, but since it contains seeds it’s considered a fruit. It’s related to the tomato and potato. Like the tomato, the skin and the seeds can be eaten. And like the potato, it’s not recommended to be eaten raw. Eggplant has a spongy texture, and it is used in a variety of different cuisines.
How to choose eggplant at the store:
When looking for the best eggplants at your market, choose eggplants with smooth, shiny skin that are uniform in color and heavy for their size. To test for ripeness, lightly press a finger against the skin. If it leaves an imprint, the eggplant is ripe. Choose smaller vs. larger eggplants as they tend to be sweeter, less bitter, have thinner skin and fewer seeds.
Why is it important to salt eggplant before cooking with it?
Standard procedure in working with eggplant is to salt it, let it sit in a colander for a good 30 minutes and then pat it dry with paper towels. The salt does a few things. It draws out any potential bitter liquid in the eggplant, which comes from the seeds within the eggplant. Because that moisture is being drawn out, the eggplant slices will keep their shape more when cooked. They also won’t become water-logged and mushy during the cooking process. And finally, adding salt is a bonus to seasoning the eggplant before use.
How to toast pine nuts:
I do this often! Just take out a small skillet and heat it to medium. Put your pine nuts in the skillet and use a wooden spoon to stir them around until toasted. Don’t leave them in the pan and walk away! You need to tend to them and stir them until toasted or they will burn and be unusable (an expensive mistake!) After they’re toasted, I remove them to a paper towel so they can cool.
How to make Beef and Eggplant Casserole:
The first step in making this recipe is to salt the eggplant and draw out the moisture. Then, the eggplant slices are brushed with olive oil and lightly broiled. Onion is cooked with the ground beef, spices and tomato sauce. Toasted pine nuts are stirred in too. To assemble, eggplant slices, beef mixture and cheese are layered in the casserole dish and then baked.
Is this a good make-ahead dinner recipe?
Because of the nature of eggplant and its ability to grasp onto moisture, I recommend making this Beef and Eggplant Casserole and cooking it right away. Leftovers the next day are still pretty good. If you’re looking for more good casserole recipes to make for dinner, you might like to try my Turkey Noodle Casserole or this Chiles Rellenos Casserole. Easy Taco Casserole, Chicken Tamale Casserole and Tex Mex Chicken and Rice Casserole are great dinner ideas too!
