Lebanese Baked Eggplant With Beef

4.73 stars average

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

Course Main Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 312kcal

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.
2 medium eggplants, 1 tablespoon extra virgin olive oil
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!
1/4 cup pine nuts
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.
1 pound ground sirloin, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1 teaspoon salt, 1/2 teaspoon pepper, 1 large onion
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.
8 ounces chicken broth, 32 ounces crushed tomatoes
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.