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Lebanese Eggplant Casserole
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- #1827
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1 eggplant
olive oil
1 large onion, chopped
1 pound ground lean beef or lamb
1/4 cup pignoli nuts
1 clove garlic, crushed
1/2 teaspoon cinnamon
salt and pepper, to taste
1 can (8 ounce size) tomato sauce
2 ounces water
directions
Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 minutes at 350 degrees F.
Brown onions in skillet in olive oil. Add meat, nuts, seasonings. Brown meat. Put a layer of eggplant in greased 2-qt casserole. Cover with meat mixture. Top with rest of eggplant.
Mix tomato sauce and water, pour over all. Bake 35-40 minutes at 350 degrees F and serve hot.
Variation: Use 12 baby eggplants, and stuff the meat mixture in slits in the eggplant.
Substitute 2 c of bechamel for the tomato.
added by
resu
nutrition data
272 calories, 19 grams fat, 10 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
April 30, 2013
This is an outstanding way to use eggplant. The flavor is delicious. I used a small eggplant and less than a pound of ground lamb, so I got fewer than 6 servings, but there are just 3 of us. I served it with a chopped cucumber and tomato salad, with minced onion, chopped cilantro, and a vinaigrette seasoned with cumin and garlic salt. It was a wonderful meal. I will make this again. I might cover it for part of the cooking time so the top stays moist; I didn't know if this should be baked uncovered or covered.
This is such an easy and delicious recipe. It's just like my Sitto's!