Lebanese Baked Eggplant With Beef

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

– 2 medium eggplant – 1 tablespoon extra virgin olive oil – ¼ cup pine nuts – 1 pound ground sirloin (or lamb) – 1 tablespoon cinnamon – ¼ teaspoon nutmeg – ¼ teaspoon allspice – 1 teaspoon salt – ½ teaspoon pepper – 1 large onion (diced) – 8 ounces chicken broth (low sodium) – 32 ounces crushed tomatoes (low sodium)


Step 1

Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan. Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish.

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Step 2

Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice. Add onions and continue cooking.

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