Beef · Everyday cooking
Beef & Eggplant Tomato Skillet
Soft eggplant and ground beef simmer together in a thick tomato sauce, finished with crumbled feta.
- Prep
- 15 min
- Cook & rest
- 35 min
- Total
- 50 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground beefRaw, 90% lean / 10% fat550 g
- Eggplantcut into 2 cm cubes600 g
- Canned tomatoesIn tomato juice, no added salt400 g
- Oniondiced80 g
- Garlicminced12 g
- Olive oilSalad or cooking oil25 g
- FetaRegular100 g
- OreganoDried2 g
- SaltTable salt4 g
- Black pepperDried, ground1 g
- WaterDrinking water100 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat two-thirds of the oil in a wide covered skillet. Add the eggplant and half the salt. Cook for 10 minutes, stirring; add a splash of the measured water if it sticks.
- Move the eggplant to a bowl. Add the remaining oil and onion to the skillet, then cook for 4 minutes.
- Add the beef and break it up. Cook for 8–10 minutes until its temperature reaches 160°F (71°C). Stir in the garlic, oregano and pepper.
- Return the eggplant and add the tomatoes, remaining water and salt. Cover and simmer for 12–15 minutes, until the eggplant is soft throughout; uncover briefly if watery.
- Crumble the feta over the skillet. Divide all the beef, vegetables, sauce and cheese into 4 servings.
Kitchen notes
- Do not discard the tomato juices; they form the cooking sauce.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 16.6 g
- Fiber
- 7.1 g
- Carbs − fiber
- 9.5 g
- Protein
- 33.8 g
- Fat
- 26 g
- Energy
- 431 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Beef & Eggplant Tomato Skillet
For 4 servings
Meat & poultry
- Ground beefRaw, 90% lean / 10% fat550 g
Vegetables
- EggplantRaw600 g
- GarlicRaw12 g
- OnionRaw80 g
Eggs & dairy
- FetaRegular100 g
Oils & fats
- Olive oilSalad or cooking oil25 g
Herbs & spices
- Black pepperDried, ground1 g
- OreganoDried2 g
- SaltTable salt4 g
Sauces & pantry
- Canned tomatoesIn tomato juice, no added salt400 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/beef-eggplant-tomato-skillet/
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