Too Hot to Cook Dinner? Make an Easy, Inexpensive Eggplant, Beef, and Tahini Casserole in Your Slow Cooker (Diabetic Friendly, Low Carb)

This slow cooker meal is simple to pull together, great tasting, and you can let it cook for 4-6 hours in your slow cooker--not a hot oven--while you keep your kitchen cool. The base for the casserole is sliced eggplant. I use Japanese eggplant, which are less bitter than some other versions and don't need to be peeled. A warm spice mixture that includes coriander, cumin, and paprika goes on top of the eggplant and seasons the dish while it cooks. I use a ground beef and onion mixture--which I saute ahead--to top the eggplant, but ground lamb also would work. You'll only need about 1/2 pound of meat, so the dish is quite economical, compared to many. The topping for the casserole is a tahini and lemon juice mixture and is what really "makes it," in my view. Once the casserole has cooked, and you're ready to serve it, you simply top the casserole with some sliced tomatoes, parsley, and feta cheese. The casserole is filling, yet still light, and it's great if you're on a diabetic diet or want to "eat healthy," as it's low in "bad carbs" and contains a substantial amount of fiber. We like the dish with a salad, whole-wheat pita bread, and hummus. It's also good with cooked lentils and onions on the side. Enjoy!

Too Hot to Cook Dinner? Make an Easy, Inexpensive Eggplant, Beef, and Tahini Casserole in Your Slow Cooker (Diabetic Friendly, Low Carb)

Slow Cooker Eggplant, Beef, and Tahini Casserole (Diabetic Friendly) -- Serves 4

1/2 pound of lean ground beef (90-93 percent)

1 medium onion, chopped

1-2 teaspoons of chopped garlic

4 medium Japanese eggplants, washed, ends trimmed, and sliced crosswise into rounds

1/2 teaspoon of ground coriander

1/2 teaspoon of ground cumin

1/2 teaspoon of sweet paprika

1 teaspoon of dried cilantro

1 teaspoon of dried parsley flakes

1 teaspoon of salt, divided

1/4 teaspoon of pepper

1/2 cup of tahini (stir the tahini well before measuring it)

1/4 cup of lemon juice

1/2 cup of water

Sliced tomatoes

1/4 cup of crumbled feta cheese

Fresh parsley, chopped, torn, or sprigs

Heat a large non-stick skillet over medium heat and add the ground beef, onion, and 1/2 teaspoon of salt. Saute the mixture for 10-15 minutes or until the beef is cooked through. Add the garlic and cook the mixture a minute or two longer. You can cook the beef mixture ahead of time (even a day or two in advance) and refrigerate the beef mixture, if you'd like. Spritz the crock of your slow cooker well. Spread the eggplant slices evenly over the bottom of the crock. Sprinkle the eggplant evenly with the coriander, cumin, paprika, cilantro, parsley flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Sprinkle/spread the ground beef mixture evenly over the eggplant and spices. In a small bowl or measure whisk together well the tahini, lemon juice, water, and 1/4 teaspoon of salt. Pour the mixture evenly over the beef in the slow cooker. Cover the slow cooker and cook the casserole on low heat for 4-6 hours or until the eggplant is quite soft (and you're ready to eat). Remove the cover of the slow cooker and place the sliced tomatoes on top of the tahini mixture. Sprinkle on the feta cheese evenly. Replace the cover of the slow cooker and let the mixture cook 10-15 minutes more to soften/heat the tomatoes and feta (you don't have to warm the tomatoes and feta if you're in a hurry). Remove the cover, sprinkle on the parsley, and serve the dinner from the slow cooker for easy cleanup.

Too Hot to Cook Dinner? Make an Easy, Inexpensive Eggplant, Beef, and Tahini Casserole in Your Slow Cooker (Diabetic Friendly, Low Carb)