LEBANESE BAKED EGGPLANT

Lebanese Baked Eggplant image

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

Provided by Russ Neimy

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.
Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.

Nutrition Facts : Calories 615.3 calories, Carbohydrate 42.5 g, Cholesterol 65.7 mg, Fat 39.1 g, Fiber 9.3 g, Protein 29.2 g, SaturatedFat 8.4 g, Sodium 745.1 mg, Sugar 13.8 g