Recipe by Russell Neimy
"This is a tangy main course that can be served with tabbouleh, hummus, and flatbread."
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beef stew meat, cut into small pieces
1 1/2 cups
potatoes, cut into 1 inch cubes
2 (14.5 ounce) cans
salt and pepper to taste
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.
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.
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.
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
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.
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 parsley, baked for another 25 minutes, then put it under the broiler for 5 minutes.
Great dish, I used home made sauce instead of crushed tomatoes (as my boyfriend prefers) and it was a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Lebanese Baked Eggplant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 615
** Calories from Fat: 352
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