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

Russ Neimy
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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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

615 calories; 39.1 g total fat; 66 mg cholesterol; 745 mg sodium. 42.5 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2008
My Lebanese mother made this but used pine nuts instead of walnuts and used potatoes only when it was made as a stew in a pot (not baked). Also peel the eggplant before slicing. Read More
(42)

Most helpful critical review

Rating: 3 stars
10/14/2009
I'm giving this a 3 because it can be made into something good but as is..not so good. First of all the time off. It takes longer to get stew meat and the potates cooked. Second needs so much more flavor. After our first dish I add it to a pot simmered it and made more like a stew out of it. Added red pepper flaks garlic and onion powder coriander and bay leaf. I add just a bit of broth becasue I had so much liquid left over. Much better but I'm not sure I would make it again. Though I have to say the walnuts were a very nice touch. I think that was my favorite part. Read More
(7)
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/31/2008
My Lebanese mother made this but used pine nuts instead of walnuts and used potatoes only when it was made as a stew in a pot (not baked). Also peel the eggplant before slicing. Read More
(42)
Rating: 4 stars
10/31/2008
My Lebanese mother made this but used pine nuts instead of walnuts and used potatoes only when it was made as a stew in a pot (not baked). Also peel the eggplant before slicing. Read More
(42)
Rating: 4 stars
11/01/2008
Delicious! I used 1 can crushed tomatoes 1 can stewed. I also used halal veal chunks (ribs roast etc) and baby eggplant (sliced). So good! The only suggestion is it needs more flavor so I threw in a few whole cloves of garlic. This made all the difference. Read More
(23)
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Rating: 4 stars
11/23/2008
This was very good and different. Even my husband liked it. I did add some garlic and extra spices. Next time I will add a extra can of tomatoes and I'll cover it w/foil. It took forever to cook uncovered and the top was a little dry. I will make it again with those suggestions Read More
(20)
Rating: 5 stars
10/08/2009
I really loved this easy recipe. I did cover for first hour then cooked and additional 1/2hour so potatoes were cooked thoroughly. I was also heavy handed with the garlic. I didn't have any flatbread so I baked some lightly oiled tortillas as a substitute (the oven was already on--so why not) and that worked out perfect. My 5 year old asked me to keep it in her special folder so she could make it for her kids some day:) Very kid friendly healthy meal. Read More
(10)
Rating: 5 stars
10/25/2008
Delicious! Will definetly have again. Read More
(9)
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Rating: 5 stars
05/17/2010
This was awesome though I also customized it quite a bit with red onion garlic cinnamon allspice brown sugar coriander etc. After half and hour I topped it with crumbled feta and fresh parsley baked for another 25 minutes then put it under the broiler for 5 minutes. Read More
(8)
Rating: 5 stars
04/05/2010
Really delicious! I added some feta cheese and made up my own "lebanese" spices (cinnamon nutmeg etc) but it all turned out well! Read More
(7)
Rating: 3 stars
10/13/2009
I'm giving this a 3 because it can be made into something good but as is..not so good. First of all the time off. It takes longer to get stew meat and the potates cooked. Second needs so much more flavor. After our first dish I add it to a pot simmered it and made more like a stew out of it. Added red pepper flaks garlic and onion powder coriander and bay leaf. I add just a bit of broth becasue I had so much liquid left over. Much better but I'm not sure I would make it again. Though I have to say the walnuts were a very nice touch. I think that was my favorite part. Read More
(7)
Rating: 4 stars
05/10/2010
Great dish I used home made sauce instead of crushed tomatoes (as my boyfriend prefers) and it was a hit. Read More
(6)