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Lebanese Eggplant Casserole

Posted by Solitary Dancer on October 16, 2006

Lebanese Eggplant Casserole


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
8 ounces can tomato sauce and 1/4 can water


Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 mins at 350. 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 at 350 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.

 serves/makes 6

NOTE: I don’t know a thing about this type of recipe or what Bechamel really is.  It sounds interesting and I linked bechamel to a recipe I found.

I hope it’s good.


One Response to “Lebanese Eggplant Casserole”

  1. Shal said

    It IS good! I’ve made this quite a few times since I found this recipe. Thanks to the poster!

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