Greek-style casserole
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. Compliments olive oil
1 L (4 cups) cup diced Indian eggplant
500 mL (2 cups) cup peeled , cubed potatoes, about 2 medium potatoes
5 mL (1 tsp.) tsp ground cumin
5 mL (1 tsp.) tsp dried oregano
2 mL (½ tsp.) tsp ground cinnamon
To taste salt and pepper
1 small onion
330 g (¾ lb.) lb extra-lean ground beef
1 Compliments No Salt Added Diced Tomatoes (with juice)
125 mL (½ cup) cup Compliments Chick Peas, drained
125 mL (½ cup) cup Compliments Old Cheddar Cheese, grated
15 mL (1 tbsp.) tbsp. Compliments olive oil
1 L (4 cups) cup diced Indian eggplant
500 mL (2 cups) cup peeled , cubed potatoes, about 2 medium potatoes
5 mL (1 tsp.) tsp ground cumin
5 mL (1 tsp.) tsp dried oregano
2 mL (½ tsp.) tsp ground cinnamon
To taste salt and pepper
1 small onion
330 g (¾ lb.) lb extra-lean ground beef
1 Compliments No Salt Added Diced Tomatoes (with juice)
125 mL (½ cup) cup Compliments Chick Peas, drained
125 mL (½ cup) cup Compliments Old Cheddar Cheese, grated
Directions
1Heat oil over medium-high heat in a large skillet. Add the eggplant, potatoes, cumin, oregano, and cinnamon. Salt and pepper to taste. Sauté for about 3 minutes. Remove from skillet.
2Sauté the onion and ground beef in the same skillet over medium-high heat until meat is no longer pink.
3Add tomatoes, chick peas, and the reserved eggplant mixture. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender.
4Garnish with grated cheese just before serving. Serve with a green salad.
5: For a gourmet version, transfer the casserole to a gratin dish. Top with thick béchamel cheese sauce and broil. Opa!
Tips
1
CHEF'S TIP: If you can't find Indian eggplant, you can use another eggplant variety.
Disclaimer
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Personal Note
Personal Note