Lebanese Baked Eggplant

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 615 Calories

Ingredients

• 1 ½ cups chopped walnuts
• 1 teaspoon salt
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 large onion, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 2 eggplants
• 1 pound beef stew meat, cut into small pieces
• 2 large potatoes, cut into 1 inch cubes

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 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.

Step 5

Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.