Need a quick weeknight meal? This simple low-carb and gluten-free eggplant tomato ground beef skillet recipe is simple and delicious. It’s also budget friendly.
What do you grow in your summer garden? We typically grow tomatoes, cucumber, yellow squash, zucchini, green peppers, and eggplant.
Eggplants are one of my favorites and they are perfect for low carb diets. This summer, we planted an Asian variety of eggplant that has been bearing fruit like crazy.
It’s give us a countless number of the smaller eggplants while our traditional eggplant plant only produced two eggplants so far. I wanted to share this eggplant tomato ground beef skillet recipe on the blog because it’s the easiest way I’ve found to use up our Asian eggplants.
I cook a lot of easy ground beef skillet recipes throughout the year. We all know that grass fed beef is the best, but I don’t buy it because we stock our freezer with ground venison burger meat.
So, technically, my dishes aren’t really ground beef because I use ground venison instead. However, you would never be able to tell the difference and venison is wild game meat that is usually healthier than most farm raised meat.
I like to sprinkle salt on the chopped eggplant and then cook it up in a little olive oil until it softens. I find it has the most flavor when cooked up separately first.
While the eggplant is cooking, I’ll chop up the tomatoes. My husband and son always go overboard with the tomato plants so I sometimes just keep cutting up what will fit in the pan. However, a good amount for this recipe is about two cups.
Once the eggplant is cooked, I’ll brown the ground beef venison in the same skillet with a little minced garlic. I love ground meat because it cooks up so fast which makes it perfect for weeknight meals.
Once the meat has browned, I add the eggplant and tomato and then sprinkle on some liquid aminos. I used to use soy sauce, but now I use the liquid aminos because most regular soy sauce contains wheat and gluten.
If you add too many tomatoes, the dish will become soupy. I typically cook this eggplant tomato ground beef skillet dish in the pan until the liquid has been reduced. My favorite way to serve this is on top of cauliflower rice, but it’s also delicious by itself.
📚 Related recipes
If you love this quick ground meat skillet dish, check out some of these other keto beef recipes too!
- Japanese hamburger steak is a zesty Asian inspired meat patty that cooks up in 30 minutes or less.
- Keto pot roast slow cooks for meat that is juicy and tender every time. It’s perfect served with mashed cauliflower for a traditional comfort meal.
- Air fryer steak is a great way to cook beef without using a skill, grill, or oven. It’s also super fast as it cooks up within 15 minutes.
- Pepper steak is a quick and easy stir-fry skillet dish that is great for busy weeknight dinners.
Eggplant Tomato Ground Beef Skillet
- 1 medium eggplant diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 pound ground beef
- 2 cloves garlic minced
- 2 cups tomato coarsely chopped
- 1 tablespoon soy aminos or gluten free soy sauce
- Sprinkle eggplant with salt and sauté in olive oil until softened. Set aside.
- Cook ground beef with garlic until meat is browned.
- Add eggplant and tomato to ground beef. Stir in soy aminos. Cook until liquid is reduced.
- Serve alone or over cauliflower rice.
Array ( [calories] => 209 [carbohydrates] => 6.3 [protein] => 15.7 [fat] => 13.8 [sodium] => 311 [fiber] => 4.2 )
Note on Nutritional Information
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