Lebanese Baked Eggplant

1. 1

   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.

2. 2

   Preheat an oven to 350 degrees F (175 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.