Wonderful Steak Eggplant Casserole Recipe
Wonderful Recipe Discovery!
We discovered a wonderful recipe for a steak-eggplant casserole in my mother's recipe box last week and decided to give it a try. It turned out to be delicious!
Since my husband and I sold our home many years ago as did my mother, and we found a home in which we could all live comfortably together, much merging of possessions took place.
Of course, we both divested ourselves of many things also when we decided to make this move. One thing in which we kept much of what we had gathered through the years was both of our collections of cookbooks and recipes.
My hubby's mother died several years ago, and we also have many of her favorite recipes. Thus we have plenty of recipes in this house!
We decided a while back to start going through this vast collection of recipes and try some of them which we would then label as being worth keeping and repeating or culling them.
Anything made with eggplant, also known as aubergine as an ingredient always gets my attention. So much can be done with it that we enjoy eating.
So this Steak-Eggplant Casserole recipe intrigued me. It was written on a notepad piece of paper from Compere Insurance Agency from Pharr, Texas. And it was in my handwriting! When I was still living at home, I must have tasted this casserole somewhere and asked for the recipe.
When I left the Rio Grande Valley, the recipe stayed in my mother's recipe box, and I forgot about it. I was not doing much cooking at the time since I was staying in a nurse's dorm in the Texas Medical Center and cooking space was limited.
She did not remember it, so we decided it was about time to make it and decide among ourselves whether this would be a "keeper" or not. We do not know from whom the recipe originated.
- Eggplant is a precious vegetable full of fiber, vitamins, minerals, and some phytonutrients.
- At 27 calories a cup it makes it an ideal food for those interested in losing weight.
- High in fiber it is good for the bowels and helps to satisfy one's hunger.
- Providing a good source of potassium, manganese, magnesium, and copper, it also contains potent antioxidants which help to protect cell membranes from damage.
- Eggplant can also serve to fight the effects of LDL or bad cholesterol in one's body and has zero cholesterol of its own. It also has some anti-viral as well as anti-cancer effects that are under study.
Without even knowing all of this information in the beginning, we have learned to love the taste, which is mild and melds nicely with other flavors with which it might be paired.
It is a part of the nightshade group of plants which include potatoes, tomatoes, and sweet peppers. Eggplant grows much like a green or red pepper dangling from its stem above ground.
There are various varieties and colors but the main ones seen in the grocery stores (at least the ones in which we shop in Houston) are the bulbous purple ones or the longer skinnier varieties with the deep purple skins.
Do you like eating eggplant?
This recipe is an old one and called for purchasing round steak. We no longer often see that cut of meat, and we substituted thinly cut chuck steak like the picture above.
It also called for a #2 can of tomatoes. No one uses that terminology anymore, so we used a 14 1/2 oz sized can.
Ingredients for Steak-Eggplant Casserole:
- 2 pounds of thinly cut chuck steak
- 2 pounds of green peppers
- 1 large unpeeled eggplant
- One 14 1/2 ounce sized can of small diced tomatoes
- 1/2 cup of chopped green onions and tops ( I used one entire bunch )
- One 8-ounce can tomato sauce
- 1 teaspoon salt (you can add more after cooking if this is not enough to suit your taste)
- 1/2 teaspoon pepper
- Pinch of oregano ( I used about one teaspoon )
- 1/4 cup of oil
Cut the meat in long strips and mix with the flour, salt and pepper and brown in the oil.
Cut all the vegetables in long strips.
After the meat is browned, add all other ingredients.
Bake covered for 2 hours at 350 degrees Fahrenheit.
To Peel or Not to Peel Eggplant
Sometimes when we make recipes like eggplant Parmesan, my mother does not like the skin left on the eggplant due to its slightly bitter taste. So in trying this recipe again some 40 years after it had been hand copied, I decided to peel the eggplant. I probably won't do that next time since finding out that all the excellent phytonutrients are found to be primarily in the skin.
The stew-like consistency of the casserole was so scrumptiously delicious and flavorful that we voted this recipe to be a "keeper." It was rated "excellent" which is the highest rating that we give any recipe in our home.
My mother is not a big meat eater, and she even had seconds which rarely happens.
One could serve this over rice, potatoes, or pasta. A good crusty piece of bread could also be used to sop up the flavorful sauce.
We paired it with a crisp green salad.
If you are like us after you give this wonderful steak eggplant casserole a try, it will surely become a family favorite.
If you liked this recipe, please PUT SOME STARS on it. Thanks!
Below are some other eggplant recipes in video formats that you may wish to view and possibly try. Enjoy!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2009 Peggy Woods