Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
1 hr 10 mins
total:
1 hr 30 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

615 calories; protein 29.2g; carbohydrates 42.5g; fat 39.1g; cholesterol 65.7mg; sodium 745.1mg. Full Nutrition
Advertisement