Lebanese Baked Eggplant

Lebanese Baked Eggplant

16
Russell Neimy 1

"This is a tangy main course that can be served with tabbouleh, hummus, and flatbread."

Ingredients

1 h 30 m {{adjustedServings}} servings 615 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat 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.
  4. Arrange 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.
  5. Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
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Reviews

16
  1. 19 Ratings

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My Lebanese mother made this but used pine nuts instead of walnuts and used potatoes only when it was made as a stew in a pot (not baked). Also, peel the eggplant before slicing.

Delicious! I used 1 can crushed tomatoes, 1 can stewed. I also used halal veal chunks (ribs, roast, etc) and baby eggplant (sliced). So good! The only suggestion is it needs more flavor, so I th...

This was very good and different. Even my husband liked it. I did add some garlic and extra spices. Next time , I will add a extra can of tomatoes and I'll cover it w/foil. It took forever to co...