A modern twist on Lebanese stuffed eggplant, this 5-ingredient slow cooker meal of eggplant and beef in slowly simmered in a warm, cinnamon-spiced tomato sauce.
One of my favorite Lebanese dishes of all time is my Aunt Paula’s stuffed eggplant which we call “Bitten Jen.” A humble yet satisfying dish, eggplant is stuffed with the classic mixture of ground beef or lamb and rice.
Making vegetables the star of the show is not only more nutritious but it’s a great way to stretch your food budget. Just one pound of ground beef will go a lot further in these types of vegetable-centric dishes than it would formed into burger patties.
Typically when I convert a favorite recipe into a slow cooker dish I do it with the purpose of saving time. (Hello, I have a 1 and 3 year old at home – I need all the time savers I can get!) But in many instances I’ve found that slow cooking actually elevates the flavor of the dish by allowing the flavors 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.
Too hot to use the oven this summer? Check out my Healthy Slow Cooker Recipes board!