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Baked Eggplant in Tomato Meat Stew

Ingredients

  • 2 large eggplants (peeled and cut into 1 inch slices)
  • Olive oil to brush on eggplants if baking
  • Vegetable oil to fry eggplants if frying
  • 1 tablespoon vegetable oil to sauté onions
  • ground beef
  • 1/2 medium size onion
  • 1 can diced tomato
  • 1/2 cup chicken stock
  • 1 tablespoon tomato paste
  • salt
  • Pita bread or white rice to serve with

Instructions

  1. Peel and cut the eggplant in 1 inch slices
  2. Place eggplant on paper towel and sprinkle salt on them for 20 mins

    ***This step is very important because it will drain the eggplant of excess water. If you skip this step the dish will lack flavor because the excess water will dilute the taste.***

  3. Either fry them in heated vegetable oil or bake them for 25 minutes at 350
  4. Place the baked or fried eggplants onto a pyrex so they are completely pressed against each other
  5. *The more you squish in the better because they will thin out during cooking.
  6. On a stovetop sauté onions in oil for 1-2 minutes until they are soft and then add beef and brown the meat with salt and pepper to liking
  7. Add 15 oz can of petite diced tomato, chicken stock and tomato paste and let it simmer together so flavors mesh together for 10-12 minutes.
  8. Top the tomato mixture onto the eggplants. Cover and put in the oven for 25 minutes at 350
  9. I like to broil it uncovered for a few minutes at the end to give it a nice overall finish.