Baked Eggplant

    Baked Eggplant


    19 people made this

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

    Serves: 6 

    • 2 eggplants
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 500g gravy beef, cut into small pieces
    • 1 large onion, diced
    • 1 1/2 cups diced walnuts
    • 2 large potatoes, cut into 2cm cubes
    • 2 (410g) tins diced tomatoes
    • 1 pinch salt and pepper, to taste

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Cut eggplants into 1cm slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; soak up the liquid with a paper towel.
    2. Preheat an oven to 180 degrees C.
    3. Heat the olive oil in a frypan over medium heat; brown the onion and cook 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 20 x 30cm 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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