Lebanese Baked Eggplant With Beef and Pine Nuts Recipe

A healthier version of this popular dish that hits the spot thanks to toasted pine nuts,  cinnamon and tender eggplant. This Lebanese Baked Eggplant, is sure to make you coming back for more.

Ingredients

2 medium eggplants

1 tablespoon olive oil

1/4 cup pine nuts

1 pound ground sirloin or lamb

1 tablespoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon salt

1/2 teaspoon pepper

1 large onion diced

8 ounces chicken broth low sodium

32 ounces crushed tomatoes low sodium

Instructions

1. Pre-heat the broiler and line a pan with tin foil.

2. Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan.

3. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.

4. Sprinkle with kosher salt and pepper.

5. Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.

6. Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!

7. While this is happening, heat a large pan to medium-high and spray with non-stick spray.

8. 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.

9. Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.

10. Add in tomatoes and toasted pine nuts then remove from heat.

11. Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes.

12. Serve with plain yogurt, fresh parsley and extra pine nuts.

Source: The Lemon Bowl