I recently confirmed my long suspected love of eggplant. Thought I’d share the recipe with you in case you want to try something different for dinner tonight. It’s not technically a Lebanese dish, I think its Iraqi actually, but we have something similar. It’s super yummy!
1 lb. stew beef or lamb (I used lamb :)), cut into cubes
1 onion, chopped
beef stock or water
1 large eggplant
1 tomato, sliced
1/2 c. fresh lemon juice
2/3 c. tomato juice
3 tbl. sugar
Heat olive oil and brown meat cubes and onion. Add boiling beef stock or water to cover meat. Reduce heat and simmer for 1-2 hours, until meat is tender. Occasionally add more water to keep meat covered throughout cooking.
Remove half the peel of the eggplant in strips. Slice the eggplant into circles – about 1 inch thick. Sprinkle with salt and re-stack the slices. Allow to dry on a paper towel until the meat is finished.
Heat olive oil in a skillet and brown both sides of the eggplant. Layer on top of cooked meat. Add tomato slices on top and then lemon juice. Sprinkle with sugar and add the tomato juice. Simmer for 20-30 minutes until the eggplant is soft.
Serve with white rice…. and enjoy!
posted by: nicolette