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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a tangy main course that can be served with tabbouleh, hummus, and flatbread. Ingredients:
2 eggplants |
1 teaspoon salt |
2 tablespoons olive oil |
1 pound beef stew meat, cut into small pieces |
1 large onion, chopped |
1 1/2 cups chopped walnuts |
2 large potatoes, cut into 1 inch cubes |
2 (14.5 ounce) cans stewed tomatoes |
salt and pepper to taste |
Directions:
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. Preheat an oven to 350 degrees F (175 degrees C).
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. 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. Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
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