baked eggplant
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Baked Eggplant

A lovely layered dish that is full of the flavor of ground lamb!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Middle Eastern
Category: Meat
Servings: 6 people
Calories: 320kcal
Author: Chef Tariq



  • Fry onions and garlic in the ghee over medium heat until soft.
  • Add lamb and mix with onions add salt.
  • Add cinnamon, pepper, red pepper flakes, coriander.
  • Cook until meat is brown.
  • Add canned tomatoes. 
  • Add pine nuts. Cook for five more minutes. Set aside.
  • Slice tomatoes. 
  • Place cooked eggplant in a casserole dish. Add meat mixture to cover eggplant. Cover meat mixture with sliced tomatoes.
  • Bake at 400°F (200°C) for 15 minutes, remove from the oven and pour some olive oil to moisten tomatoes. Bake another five minutes or until tomatoes are cooked.



Calories: 320kcal | Carbohydrates: 11g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 442mg | Potassium: 626mg | Fiber: 4g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 16.4mg | Calcium: 35mg | Iron: 1.9mg