Lebanese Baked Eggplant With Beef

Name: Lebanese Baked Eggplant With Beef
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 2 medium eggplants; 1 tablespoon extra virgin olive oil; ¼ cup pine nuts; 1 pound ground sirloin; 1 tablespoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon allspice; 1 teaspoon salt; ½ teaspoon pepper; 1 large onion; 8 ounces chicken broth; 32 ounces crushed tomatoes

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
4
Calories
312 kcal
Course
Main Course
Cuisine
Mediterranean

Lebanese Baked Eggplant With Beef

Iris Warren

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A healthier version of the popular Lebanese dish that is full of flavor thanks to toasted pine nuts, cinnamon and tender eggplant.

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Ingredients

Servings

2 medium eggplants
1 tablespoon extra virgin olive oil
¼ cup pine nuts
1 pound ground sirloin (or lamb)
1 tablespoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon salt
½ teaspoon pepper
1 large onion (diced)
8 ounces chicken broth (low sodium)
32 ounces crushed tomatoes (low sodium)

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Instructions

Pre-heat the broiler and line a pan with tin foil.
Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds. Sprinkle with kosher salt and pepper.
Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.
Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!
While this is happening, heat a large pan to medium-high and spray with non-stick spray.
Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice 5-7 minutes using a wooden spoon. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.
Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits. Add in tomatoes and toasted pine nuts then remove from heat.
Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes. Serve with plain yogurt, fresh parsley and extra pine nuts.

Notes

Nutrition Information

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Calories 312kcal (16%) Carbohydrates 33.4g (11%) Protein 21.3g (43%) Fat 12.6g (19%) Saturated Fat 4g (20%) Cholesterol 52mg (17%) Sodium 615mg (26%) Fiber 11.8g (47%)