A modern twist on Lebanese stuffed eggplant, this 5-ingredient slow cooker beef and eggplant 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 a classic mixture of ground beef or lamb and rice. If you’re familiar with Middle Eastern cuisine, you’ve likely seen this meat and rice combo used to stuff various vegetables. Our family enjoys stuffed kousa squash, stuffed cabbage rolls and stuffed grape leaves.
I love to convert my favorite meals into slow cooker recipes. I do it with the purpose of saving time. My boys are becoming teenagers, and are constantly on the go – I need all the time savers I can get! This 5-Ingredient Slow Cooker Beef and Eggplant is inspired by my Aunt Paula’s dish, and is still rich and delicious!
Why You’ll Love This Beef and Eggplant
- Doesn’t require more than 5 ingredients!
- You make it in the slow cooker, so you can set it and forget it!
- It’s an easy, simple introduction to Lebanese flavors.
Ingredients
- Eggplant: Filled with vitamins and nutrients, they can sometimes be a little bitter, but not in this slow-roasted recipe!
- Ground beef: I like to use ground sirloin as it’s a leaner option, but you can use ground chuck also.
- Onion: I use a yellow or white onion for mild onion flavor that even kids don’t mind!
- Crushed tomatoes: Creates the base for the sauce everything cooks in.
- Lebanese spice blend: Scents and flavors the tomato sauce the eggplant and beef cook in. Don’t worry about buying it, you can easily make your own!
How to Make 5-Ingredient Slow Cooker Beef and Eggplant
Step 1. Start by cutting your eggplant into cubes, and dicing your onion.
Step 2. Next add the ground beef and eggplant to the bowl of your slow cooker. Then season with the Lebanese spice blend and some salt and pepper.
Step 3. Added the can of crushed tomatoes.
Step 4. Mix everything together, then close the lid and cook on low for 8 hours, or high for 4.
We love to serve over Lebanese rice pilaf, but regular rice would taste great, too! Garnish with fresh parsley or pine nuts, then enjoy your 5-Ingredient Slow Cooker Beef and Eggplant!
Frequently Asked Questions
Do you need to soak eggplant before cooking?
Can you put raw meat in a slow cooker?
Do I need to peel eggplant before cooking it?
More Lebanese Recipes
- Lebanese Green Beans with Tomatoes
- Labneh with Olive Oil and Za’atar
- Authentic Lebanese Falafel Wrap
- Shish Tawook Pita with Hummus
- Lebanese Meat Pies (Sfeehas)
Eat It, Like It, Share It!
Did you try this Lebanese inspired recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Nothing can replace my Aunt Paula’s stuffed eggplant but in the meantime, this will continue to be a weeknight favorite in our house.
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5-Ingredient Slow Cooker Beef and Eggplant
Ingredients
- 1 large eggplant cut into large chunks (or 2 medium)
- 1 pound ground sirloin
- 1 medium onion (diced)
- 32 ounce can crushed tomatoes (low sodium)
- 3 tablespoons All Purpose Lebanese Spice Blend
- toasted pine nuts and minced parsley (optional garnish)
- Lebanese Rice Pilaf (to serve)
Instructions
- 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.
Last Step:
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