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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef stew meat	1	pound	cut	403.4676	0.0	89.7602	2.2667
onion	1		chopped	60.0	14.01	1.65	0.15
walnut	1 1/2	cups	chopped	2890.68	0.0	0.0	327.0
potato	2		cut	-	-	-	-
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
salt pepper	to taste			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.