Lebanese Baked Eggplant So Tasty

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Lebanese Baked Eggplant

"This is a tangy most important direction 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 big onion, chopped
1 half cups chopped walnuts
2 huge potatoes, cut into 1 inch cubes
2 (14.Five ounce) cans stewed tomatoes
salt and pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H30M

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.
Preheat an oven to 350 levels F (175 degrees C).
Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir within the walnuts and prepare dinner every other 2 minutes; take away from warmness.
Arrange 1/2 of the eggplant slices within the backside of a 9x13 inch baking dish; spoon the beef combination over the layer of eggplant. Top the beef aggregate with the closing eggplant slices, potatoes, and tomatoes; season with salt and pepper.
Bake exposed in preheated oven until the eggplant is gentle; about 1 hour.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it flippantly, and make easy-up simpler.

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