Lebanese Baked Eggplant With Beef and Pine Nuts

A healthier version of the popular Lebanese baked eggplant dish that is full of flavor thanks to toasted pine nuts, cinnamon, and tender eggplant.

Lebanese baked eggplant with beef.

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Eggplant is one of my favorite vegetables. I eat it almost every week, especially in the Summer when it is so readily available. Sautéed with soy and ،, grilled with olive oil and herbs, or roasted with peppers and tomatoes – it is extremely versatile, very affordable, and highly nutritious. A traditional Lebanese eggplant recipe is made with ground lamb and rendered ،er, but in an effort to reduce calories, saturated ،, and c،lesterol, I have created a healthier version that still hits the s،: my Lebanese Baked Eggplant with Beef.


  • Eggplant: Spongy and mild in flavor, it’s great at absorbing the other flavors around it and cooks to a creamy consistency.
  • Olive oil: A heart healthy oil that’s great for roasting and sautéing.
  • Pine nuts: Sweet, nutty flavor that is greatly enhanced by roasting.
  • Ground beef: Either ground chuck or sir، will work, I prefer sir، for the lower ، content.
  • Warm ،es: Cinnamon, nutmeg, and all،e are commonly used in beef dishes in Lebanese cuisine as they add a delicious warmth to the food, as well as great antioxidants.
  • Onion: I use a white onion, as it’s mild in flavor and caramelizes nicely to sweeten the flavor.
  • Chicken broth: With the crushed tomatoes, it adds flavor and moisture to the sauce of the dish.
  • Crushed tomatoes: Paired with the warm ،es, it creates a cl،ic tomato sauce of Lebanese food.

How to Make Lebanese Baked Eggplant with Beef

Liz cutting eggplant

Prepare for your Lebanese baked eggplant by slicing your eggplant into discs and dicing your onion.

Drizzling eggplant with olive oil

Then on a prepared baking sheet, coat both sides of your eggplant with olive oil.

Seasoning eggplant with salt and peppr

Season with kosher salt and black pepper on both sides, before broiling in the oven on high for about 5 minutes a side.

Sauteing onion in pan

Then in a large pan or s،et, heat up some olive oil over medium heat and sauté your onion.

Adding ground beef to pan

Add your ground beef and break up into small pieces as it browns.

Seasoning with nutmeg

Season with your nutmeg and all،e.

Seasoning meat with salt

And a sprinkle of salt and pepper.

Adding tomato sauce to pan

Once browned, add the crushed tomatoes and chicken broth.

Adding cinnamon to ،

Season the crushed tomatoes generously with the cinnamon, stir in the toasted pine nuts, and remove from heat.

Layering tomato and beef mixture into baking dish

Then in a gl، baking dish, scoop a layer of the tomato and beef mixture into the bottom and spread evenly.

Adding eggplant to bakind dish

Next lay your roasted eggplant slices in an even layer across the dish.

Covering eggplant with meat and tomato

Cover the eggplant with the remaining tomato and meat mixture before throwing in the oven at 350 for about 45 minutes.

Garni،ng lebanese baked eggplant with beef

When finished, garnish with fresh parsley and additional pine nuts.

Lebanese baked eggplant with beef.

Serve alone, or over the top of a rice pilaf and enjoy your Lebanese Baked Eggplant with Beef!

Easy Subs،utions

  • Make it veget،. Instead of beef, add in other vegetables like cauliflower, carrots, or squash.
  • Switch the protein. Make it the more traditional way and use ground lamb, or you could use ground turkey.

Frequently Asked Questions:

Do you have to soak eggplant before baking?

You can if you want to, but you don’t have to in order to get creamy, delicious eggplant. Some people swear by soaking eggplant in milk to remove any bitterness, but I don’t find it an issue!

Do you ،l eggplant before roasting?

Nope! I guess if the texture bothers you, you could, but you’ll be missing out on important nutrients!

How do you store leftover baked eggplant?

Keep it in an airtight container in the fridge for up to 3 days.

Lebanese baked eggplant with beef.

More Lebanese Recipes

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Liz eating Lebanese baked egplant with beef.

Whether served over rice or eaten stand alone, my Lebanese Baked Eggplant with Beef is a great way to delve into Lebanese cuisine.

Your fork is waiting.

Lebanese baked eggplant with beef 2

Lebanese Baked Eggplant With Beef

A healthier version of the popular Lebanese dish that is full of flavor thanks to toasted pine nuts,  cinnamon and tender eggplant.

PREP: 10 minutes

COOK: 1 ،ur 15 minutes

TOTAL: 1 ،ur 25 minutes

Servings: 4

  • Pre-heat the broiler and line a pan with tin foil.

  • Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds. Sprinkle with kosher salt and pepper.

  • Broil eggplant 5 minutes per side, until browned, and place in a gl، c،erole dish. Reduce oven heat to 350.

  • Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!

  • While this is happening, heat a large pan to medium-high and spray with non-stick spray.

  • Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and all،e 5-7 minutes using a wooden s،. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.

  • Add chicken broth and deglaze the pan using the back of a wooden s، to s،e up brown bits. Add in tomatoes and toasted pine nuts then remove from heat.

  • Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes. Serve with plain yogurt, fresh parsley and extra pine nuts.

Prevent your screen from going dark

Calories: 312kcalCarbohydrates: 33.4gProtein: 21.3gFat: 12.6gSaturated Fat: 4gC،lesterol: 52mgSodium: 615mgFiber: 11.8g

منبع: https://thelemonbowl.com/lebanese-baked-eggplant-with-beef-pine-nuts/