Lebanese Baked Eggplant recipe

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Ingredients

2 eggplants
1 teaspoon salt
2 tablespoons olive oil
1 pound beef stew meat, cut into small pieces
1 large onion, chopped
1 ½ cups chopped walnuts
2 large potatoes, cut into 1 inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste

Nutrition Info

615.3 calories
carbohydrate: 42.5 g
cholesterol: 65.7 mg
fat: 39.1 g
fiber: 9.3 g
protein: 29.2 g
saturatedFat: 8.4 g
servingSize: -
sodium: 745.1 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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