Photo: Joseph Gonzalez
Lebanese Baked Eggplant
9 ingredients
20 min + 1 hr 10 min
6 servings
openrecipes
"This is a tangy main course that can be served with tabbouleh, hummus, and flatbread."
Estimated Nutrition (whole recipe, rough)
663
Calories
34g
Protein
32g
Fat
62g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into small pieces
- 1 large onion, chopped
- 1 1/2 cups chopped walnuts
- 2 large potatoes, cut into 1 inch cubes
- 2 (14.5 ounce) cans stewed tomatoes
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes