Lebanese Baked Eggplant

Name: Lebanese Baked Eggplant
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 454 grams beef stew meat, cut into small pieces; 2 eggplants; 2 Tbsps olive oil; 1 large onion, chopped; 2 larges potatoes, cut into 1 inch cubes; 1 teaspoon salt; 6 servings salt and pepper to taste; 822 grams stewed tomatoes; 355 milliliters chopped walnuts

Lebanese Baked Eggplant might be just the middl eastern recipe you are searching for. This gluten free, dairy free, and whole 30 recipe serves 6. This main course has 495 calories, 30g of protein, and 30g of fat per serving. A mixture of beef stew meat, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

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

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Beef Stew Meat

Walnuts

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper