Lebanese Eggplant Casserole Recipe

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.

nutrition data

272 calories, 19 grams fat, 10 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.

reviews & comments

cookiemkr REVIEW:
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.
Tauntyouasecondtimeuh July 29, 2012

This is such an easy and delicious recipe. It's just like my Sitto's!

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