Eggplant, Beef and Rice casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.4
  • Total Fat: 8.6 g
  • Cholesterol: 42.6 mg
  • Sodium: 980.5 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.2 g

View full nutritional breakdown of Eggplant, Beef and Rice casserole calories by ingredient
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Adapted from Eating Well Rush Hour Adapted from Eating Well Rush Hour
Number of Servings: 4


    1 lb. eggplant
    1 cup frozen green beans, steamed
    8 oz very lean ground beef or lamb (I used Trader Joe 96/4 ground beef)
    2 tsp olive oil
    2 med onions, chopped
    2 cloves garlic, chopped
    1 c canned tomatoes and juice
    1 Knorr beef bouillon cube
    2.5 c water
    2 tsp. oregano
    1/2 tsp dried thyme
    1/2 tsp ground cinnamon
    1/2 tsp ground cloves
    1 cup long-grain white rice
    2 oz crumbled feta cheese, preferably imported


You will need a Dutch oven or other pot with lid that can go in the oven. I used a Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid and it was the perfect size.

1. Preheat oven to 450 degrees. Slice eggplants lengthwise in half and place flesh-side down in ½ inch water in glass or metal dish; bake until soft, approx. 25 min. Scrape out flesh and chop. Mix with green beans, if using, in a bowl. Turn oven down to 400 deg.
2. Brown meat for 3-5 min in Dutch oven, remove any fat. Set aside.
3. In Dutch oven, saute onions in 2 tsp. oil about 5 min until golden, add garlic + bell pepper, cook 2 min more. Stir in tomatoes and juice, + 4 spices. Simmer 2-5 min.
4. Add rice, broth, browned meat, eggplant + green beans. Bring to a simmer. Cover with lid.
5. Bake for 30-35 min at 400 deg until rice is tender and liquid has been absorbed.
Season with salt and pepper. Dot with feta and serve.

Serves 4. Each serving is v. hearty and delicious, about 2-3 cups in volume.

Number of Servings: 4

Recipe submitted by SparkPeople user LYDMELON.

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