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

A robust, comforting casserole featuring tender herb-roasted eggplant paired with savory lean ground beef, infused with garlic, onion, and tomatoes. This dish builds layers of flavor with a hint of fresh herbs and a binding egg for extra creaminess, making it a balanced meal perfect for dinner.

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NUTRITION

407kcal
Protein
34.9g
Fat
26.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup cubed Eggplant

1/2 cup Diced Tomatoes

1 Egg

1 tsp Olive Oil

1 small Onion, chopped

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed eggplant with olive oil, a pinch of salt, and half of the dried herbs. Spread it out on a baking sheet and roast for 15 minutes until tender and lightly browned.

  • 3

    Meanwhile, in a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

  • 4

    Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces. Stir in the diced tomatoes and remaining herbs, and season with salt and pepper.

  • 5

    In a mixing bowl, combine the roasted eggplant with the cooked beef mixture. Beat the egg lightly and mix it into the casserole to help bind the ingredients.

  • 6

    Transfer the mixture to a casserole dish and bake in the preheated oven for another 10-12 minutes to allow the flavors to meld.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

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

A robust, comforting casserole featuring tender herb-roasted eggplant paired with savory lean ground beef, infused with garlic, onion, and tomatoes. This dish builds layers of flavor with a hint of fresh herbs and a binding egg for extra creaminess, making it a balanced meal perfect for dinner.

NUTRITION

407kcal
Protein
34.9g
Fat
26.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup cubed Eggplant

1/2 cup Diced Tomatoes

1 Egg

1 tsp Olive Oil

1 small Onion, chopped

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed eggplant with olive oil, a pinch of salt, and half of the dried herbs. Spread it out on a baking sheet and roast for 15 minutes until tender and lightly browned.

  • 3

    Meanwhile, in a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

  • 4

    Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces. Stir in the diced tomatoes and remaining herbs, and season with salt and pepper.

  • 5

    In a mixing bowl, combine the roasted eggplant with the cooked beef mixture. Beat the egg lightly and mix it into the casserole to help bind the ingredients.

  • 6

    Transfer the mixture to a casserole dish and bake in the preheated oven for another 10-12 minutes to allow the flavors to meld.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.