Herb-Roasted Eggplant and Ground Beef Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Beef Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Beef Casserole

Enjoy a hearty and flavorful casserole that layers tender herb-roasted eggplant with savory lean ground beef mixed with tomatoes, onions, and aromatic garlic—a satisfying dish that's both comforting and aligned with your nutritional goals.

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NUTRITION

394kcal
Protein
38.9g
Fat
22.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 cup Eggplant, diced

1 medium Tomato, diced

1/4 cup Onion, chopped

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Basil, chopped

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant and tomato, chop the onion, and mince the garlic. Set aside the fresh basil and oregano.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the garlic and onion, sautéing until they become translucent.

  • 4

    Add the lean ground beef to the skillet. Cook until browned and crumbly, breaking it apart with a spatula.

  • 5

    Stir in the diced eggplant and tomato along with the dried oregano. Let the mixture cook for an additional 3-4 minutes to allow the flavors to meld.

  • 6

    Transfer the beef and vegetable mixture to an oven-safe casserole dish. Sprinkle with chopped fresh basil, and season with salt and pepper to taste.

  • 7

    Place the dish in the preheated oven and roast for 12-15 minutes until the eggplant is tender and the casserole is heated through.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Herb-Roasted Eggplant and Ground Beef Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Beef Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Beef Casserole

Enjoy a hearty and flavorful casserole that layers tender herb-roasted eggplant with savory lean ground beef mixed with tomatoes, onions, and aromatic garlic—a satisfying dish that's both comforting and aligned with your nutritional goals.

NUTRITION

394kcal
Protein
38.9g
Fat
22.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 cup Eggplant, diced

1 medium Tomato, diced

1/4 cup Onion, chopped

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Basil, chopped

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant and tomato, chop the onion, and mince the garlic. Set aside the fresh basil and oregano.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the garlic and onion, sautéing until they become translucent.

  • 4

    Add the lean ground beef to the skillet. Cook until browned and crumbly, breaking it apart with a spatula.

  • 5

    Stir in the diced eggplant and tomato along with the dried oregano. Let the mixture cook for an additional 3-4 minutes to allow the flavors to meld.

  • 6

    Transfer the beef and vegetable mixture to an oven-safe casserole dish. Sprinkle with chopped fresh basil, and season with salt and pepper to taste.

  • 7

    Place the dish in the preheated oven and roast for 12-15 minutes until the eggplant is tender and the casserole is heated through.

  • 8

    Remove from the oven, let cool slightly, and serve warm.