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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