“This is a tangy main course that can be served with tabbouleh, hummus, and flatbread.” - by Russ
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
Nutrition
Amount Per Serving (6 total)
- Calories
- 615 cal
- 31%
- Fat
- 39.1 g
- 60%
- Carbs
- 42.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"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...." See more"
BAKINGBETTY88
"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 threw in..." See more a few whole cloves of garlic. This made all the difference. "
Kel
"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 cook unc..." See moreovered and the top was a little dry. I will make it again, with those suggestions"
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