Go Back Email Link
+ servings
Print Recipe
Leave a rating!

Eggplant Bake (Middle Eastern Style)

A lovely layered dish that is full of the flavor of ground lamb!
Author: Chef Tariq
PREP TIME15 minutes
COOK TIME30 minutes
TOTAL TIME45 minutes
Servings: 8 people
Cuisine: Middle Eastern


  • 1 Eggplant large
  • 1 tsp Salt
  • Olive Oil
  • 1 tbsp Ghee
  • ½ tsp Black Pepper ground
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 1 lbs Lamb ground
  • ½ tsp Cinnamon ground
  • ¼ tsp Coriander ground
  • ½ tsp Red Pepper Flakes
  • ½ cup Tomatoes canned diced
  • ¼ cup Pine Nuts roasted
  • 4 Tomatoes sliced
  • ½ tsp Garlic Powder


  • 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.

Nutrition Per Serving

Calories: 240kcal - Carbohydrates: 9g - Protein: 11g - Fat: 18g - Saturated Fat: 7g - Polyunsaturated Fat: 3g - Monounsaturated Fat: 7g - Cholesterol: 46mg - Sodium: 332mg - Potassium: 480mg - Fiber: 3g - Sugar: 5g - Vitamin A: 643IU - Vitamin C: 12mg - Calcium: 29mg - Iron: 2mg
DID YOU MAKE THIS RECIPE?Tag @cheftariqcooks or hashtag it #cheftariq!