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Lebanese Baked Eggplant Recipe

Recipe by: Russell Neimy

"This is a tangy main course that can be served with tabbouleh, hummus, and flatbread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 10 m
  • Ready In1 h 30 m
  • 1Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel.
  • 2Preheat an oven to 350 degrees F (175 degrees C).
  • 3Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir in the walnuts and cook another 2 minutes; remove from heat.
  • 4Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of eggplant. Top the beef mixture with the remaining eggplant slices, potatoes, and tomatoes; season with salt and pepper.
  • 5Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 615 cals
  • 2 eggplants
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into small pieces
  • 1 large onion, chopped
  • 1 1/2 cups chopped walnuts
  • 2 large potatoes, cut into 1 inch cubes
  • 2 (14.5 ounce) cans stewed tomatoes
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    615
    31%
  • Fat:
    39.1
    60%
  • Carbs:
    42.5
    14%
  • Protein:
    29.2
    58%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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