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Category: Casseroles - Beef
Yield/Servings:6 servings
Prep Time: 15 Cook Time: 125 Total Time: 140
Cooking spray
1 pound Asian eggplants, unpeeled, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
(1) Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
(2) Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly,...
see full recipe at: foodnetwork.com
Recipe Source: foodnetwork.com
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Beef Moussaka
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Category: Casseroles - Beef
Yield/Servings:
Prep Time: 15 Cook Time: 125 Total Time: 140
Cooking spray
1 pound Asian eggplants, unpeeled, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
(1) Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
(2) Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly,...
see full recipe at: foodnetwork.com
Recipe Source: foodnetwork.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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