This Lebanese dish is a tangy main course that can be served with tabbouleh, hummus and flatbread.
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. - 31 Oct 2008 (Review from Allrecipes USA and Canada)
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. - 31 Oct 2008 (Review from Allrecipes USA and Canada)
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 - 23 Nov 2008 (Review from Allrecipes USA and Canada)