Lebanese Baked Eggplant

Ingredients

• Servings: 6
• 2 eggplants
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 pound beef stew meat, cut into small pieces
• 1 large onion, chopped
• 1 1/2 cups chopped walnuts
• 2 large potatoes, cut into 1 inch cubes
• 2 (14.5 ounce) cans stewed tomatoes
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• 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.