Lebanese Baked Eggplant

Lebanese Baked Eggplant

16
Russell Neimy 2

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

1 h 30 m servings 615 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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

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 ...

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...

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 ...

Delicious! Will definetly have again.

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 pa...

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 ...

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

Really delicious! I added some feta cheese and made up my own "lebanese" spices (cinnamon, nutmeg, etc), but it all turned out well!