Lebanese Baked Eggplant Recipe - Allrecipes.com
Lebanese Baked Eggplant Recipe
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Lebanese Baked Eggplant

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Oct 31, 2008

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.

Most Helpful Critical Review
Oct 13, 2009

I'm giving this a 3 because it can be made into something good, but as is..not so good. First of all the time off. It takes longer to get stew meat and the potates cooked. Second, needs so much more flavor. After our first dish, I add it to a pot, simmered it and made more like a stew out of it. Added red pepper flaks, garlic and onion powder,coriander, and bay leaf. I add just a bit of broth, becasue I had so much liquid left over. Much better, but I'm not sure I would make it again. Though, I have to say the walnuts were a very nice touch. I think that was my favorite part.


19 Ratings

Oct 31, 2008

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 a few whole cloves of garlic. This made all the difference.

Nov 23, 2008

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 uncovered and the top was a little dry. I will make it again, with those suggestions

Oct 08, 2009

I really loved this easy recipe. I did cover for first hour, then cooked and additional 1/2hour so potatoes were cooked thoroughly. I was also heavy handed with the garlic. I didn't have any flatbread, so I baked some lightly oiled tortillas as a substitute (the oven was already on--so why not), and that worked out perfect. My 5 year old asked me to keep it in her special folder so she could make it for her kids some day:) Very kid friendly, healthy meal.

Oct 25, 2008

Delicious! Will definetly have again.

May 17, 2010

This was awesome, though I also customized it quite a bit with red onion, garlic, cinnamon, allspice, brown sugar, coriander, etc. After half and hour I topped it with crumbled feta and fresh parsley, baked for another 25 minutes, then put it under the broiler for 5 minutes.

May 10, 2010

Great dish, I used home made sauce instead of crushed tomatoes (as my boyfriend prefers) and it was a hit.


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 745 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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