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Recipe Source: cdkitchen.com
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Lebanese Eggplant Casserole
Category: Ground
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Serves/Makes: 6
Ready in: 30-60 minutes
- 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
- 1 can (8 ounce size) tomato sauce
- 2 ounces water
Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 minutes at 350 degrees F. 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 minutes at 350 degrees F 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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