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LOCATION: Recipes >> Middle Eastern >> Eggplant Casserole 02

Print this Recipe    Eggplant Casserole 02

Lebanese Eggplant Casserole

1 eggplant
olive oil
1 large onion, chopped
1 lb ground lean beef or lamb
1/4 c pignoli nuts
1 clove garlic, crushed
1/2 t cinnamon
salt and pepper to taste
8 oz can tomato sauce and 1/4 can water

Peel and slice eggplant. Place in ovenproof container, drizzle
olive oil over, bake 5-10 mins at 350. 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 at 350 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.

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