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    You are in: Home / Greek / Beef and Eggplant Stew (Greek - Crock Pot Version) Recipe
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    Beef and Eggplant Stew (Greek - Crock Pot Version)

    Beef and Eggplant Stew (Greek - Crock Pot Version). Photo by sugarNspice

    1/1 Photo of Beef and Eggplant Stew (Greek - Crock Pot Version)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 25 mins

    15 mins

    8 hrs 10 mins

    evelyn/athens's Note:

    This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the eggplant, then top and tail.
    2. 2
      Don't bother to peel, just cut into 1 inch thick segments.
    3. 3
      In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
    4. 4
      Place in crock pot.
    5. 5
      Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
    6. 6
      Cover and cook on low heat for 8-10 hours.
    7. 7
      If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
    8. 8
      Sprinkle minced parsley over.
    9. 9
      If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 05, 2009

      55

      Very tasty, and I loved how the eggplant disintegrated to make the sauce even more rich and sumptuous. I used a very large "Mediterranean" eggplant, cut it into 1" slices and then cut those into 1"x2" chunks. A word of caution, however - when browning the eggplant, it would probably be better to use a non-stick pan. I browned the eggplant after I browned the beef in my stainless steel Texas fry-pan, and the eggplant stuck a fair bit. I deglazed with some beef stock and got the nice brown bits, but it could easily have burned. I also thought that 1/4 cup of olive oil seemed excessive until I started browning. Do yourself a favor and ration it out so you have enough to brown the eggplant after the beef!! I will definitely make this again :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2011

      55

      I made tons of substitutions but i just wanted to say that i never knew that adding cinnamon to tomatoes gave such a mellow, deep flavor that is perfectly balance by the feta cheese. I have served it over pasta, and soft polenta - and polenta is my preference. I used jarred tomato sauce with italian sausage because i didn't want so much meat .. (among other things) - this also makes me think i might be able to finally really enjoy eggplant.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2009

      55

      This was great!! This will definitely be a regular in my house! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Beef and Eggplant Stew (Greek - Crock Pot Version)

    Serving Size: 1 (797 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 587.0
     
    Calories from Fat 253
    43%
    Total Fat 28.1 g
    43%
    Saturated Fat 8.4 g
    42%
    Cholesterol 110.5 mg
    36%
    Sodium 648.3 mg
    27%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 26.8 g
    107%
    Sugars 22.5 g
    90%
    Protein 40.7 g
    81%

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