A traditional Lebanese family recipe featuring layers of broiled eggplant and seasoned ground lamb in a savory tomato sauce, baked to perfection. The original post also includes a recipe for Baba Ghanouj.
Pare eggplant and slice 1” thick. Broil in oven until brown on both sides. Sauté ground meat with butter and onions. Add tomato paste, water and seasonings. Cook slowly until meat is done. Add pine nuts. In a casserole dish, place a row of eggplant, then add sauce. Alternate until all ingredients are used. Cover with foil and bake at 350°F for 1 hour. Garnish with fresh parsley and Serve over rice or with cooked new potatoes.
