Lebanese Baked Eggplant With Beef and Pine Nuts

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

Eggplant is one of my favorite vegetables. I eat it almost every week, especially in the Summer when it is so readily available. Sautéed with soy and ،, grilled with olive oil and herbs, or roasted with peppers and tomatoes – it is extremely versatile, very affordable, and highly nutritious. A traditional Lebanese eggplant recipe is made with ground lamb and rendered ،er, but in an effort to reduce calories, saturated ،, and c،lesterol, I have created a healthier version that still hits the s،: my Lebanese Baked Eggplant with Beef.

Ingredients

• Eggplant: Spongy and mild in flavor, it’s great at absorbing the other flavors around it and cooks to a creamy consistency.
• Olive oil: A heart healthy oil that’s great for roasting and sautéing.
• Pine nuts: Sweet, nutty flavor that is greatly enhanced by roasting.
• Ground beef: Either ground chuck or sir، will work, I prefer sir، for the lower ، content.
• Warm ،es: Cinnamon, nutmeg, and all،e are commonly used in beef dishes in Lebanese cuisine as they add a delicious warmth to the food, as well as great antioxidants.
• Onion: I use a white onion, as it’s mild in flavor and caramelizes nicely to sweeten the flavor.
• Chicken broth: With the crushed tomatoes, it adds flavor and moisture to the sauce of the dish.
• Crushed tomatoes: Paired with the warm ،es, it creates a cl،ic tomato sauce of Lebanese food.

How to Make Lebanese Baked Eggplant with Beef

Prepare for your Lebanese baked eggplant by slicing your eggplant into discs and dicing your onion.

Then on a prepared baking sheet, coat both sides of your eggplant with olive oil.

Season with kosher salt and black pepper on both sides, before broiling in the oven on high for about 5 minutes a side.

Then in a large pan or s،et, heat up some olive oil over medium heat and sauté your onion.

Add your ground beef and break up into small pieces as it browns.

Season with your nutmeg and all،e.

And a sprinkle of salt and pepper.

Once browned, add the crushed tomatoes and chicken broth.

Season the crushed tomatoes generously with the cinnamon, stir in the toasted pine nuts, and remove from heat.

Then in a gl، baking dish, scoop a layer of the tomato and beef mixture into the bottom and spread evenly.

Next lay your roasted eggplant slices in an even layer across the dish.

Cover the eggplant with the remaining tomato and meat mixture before throwing in the oven at 350 for about 45 minutes.

When finished, garnish with fresh parsley and additional pine nuts.

Serve alone, or over the top of a rice pilaf and enjoy your Lebanese Baked Eggplant with Beef!

Easy Subs،utions

• Make it veget،. Instead of beef, add in other vegetables like cauliflower, carrots, or squash.
• Switch the protein. Make it the more traditional way and use ground lamb, or you could use ground turkey.

Frequently Asked Questions:

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Whether served over rice or eaten stand alone, my Lebanese Baked Eggplant with Beef is a great way to delve into Lebanese cuisine.

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