A modern twist on Lebanese stuffed eggplant, this 5-ingredient slow cooker meal of eggplant and beef is slowly simmered in a warm, cinnamon-spiced tomato sauce.
My Aunt Paula’s stuffed eggplant is one of my favorite Lebanese dishes of all time. We call it “Bitten Jen.” This is a humble yet satisfying dish. The eggplant is stuffed with the classic mixture of ground beef or lamb and rice.
Making vegetables the star of the show is a great way to stretch the food budget as well. Vegetables are also very nutritious. One pound of ground beef will go a lot further in vegetable-centric dishes than it would formed into burger patties.
I love to convert my favorite meals into slow cooker recipes. I do it with the purpose of saving time. My boys are 7 and 9 years old and constantly on the go – I need all the time savers I can get! But in many instances, I’ve found that slow cooking actually elevates the taste of the dish. The flavors have more time to develop.
That was certainly the case with this 5-Ingredient Slow Cooker Beef and Eggplant. Any bitterness that might have existed in the eggplant is non-existant and cinnamon scented tomato sauce keeps the meat tender and delicious.
Nothing can replace my Aunt Paula’s stuffed eggplant but in the meantime, this will continue to be a weeknight favorite in our house.
Your fork is waiting.
5-Ingredient Slow Cooker Beef and Eggplant
- Place all ingredients in a slow cooker and heat on Low for 8 hours or High for 4 hours.
- Serve over Lebanese Rice Pilaf and sprinkle with fresh minced parsley.
Check out my Healthy Slow Cooker Recipes board!