Eggplant Goulash Recipes

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• Brown ground meat half way then add in onions and bell pepper.
• Cook till done.
• Add in tomato paste and beef base. Blend well. It may be helpful to add a little water at this step.
• Add black pepper and garlic (adjust both to your liking).
• Add in eggplant, use enough water to have eggplant blend well into the meat mixture. (This is a thick dish so be stingy).
• Reduce heat, cover, and simmer till eggplant reaches desired tenderness.

Steps:

• Peel eggplant and cut lengthwise into slices about 3/4-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
• Pat slices dry. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
• While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
• If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
• Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.