Egyptian Eggplant is layered like lasagna with a tomato and ground beef sauce. This eggplant recipe is low-carb and gluten-free.
It is also keto and paleo-friendly, and when I make it, I use Pecorino Romano cheese, which is made from sheep's milk since I am intolerant to cow's milk.
Egyptian Eggplant (badingan masri)
This is a wonderful Middle Eastern recipe that takes approximately 30-40 minutes of hands-on time and one hour to bake. It comes from the Baltimore Yearly Meeting Cookbook of Camp Recipes 2011.
Egyptian Eggplant is a simple layered dish, similar to a "lasagna" but without noodles—beautiful plate by Betsy Krome, Quail Run Pottery.
What You Need
For this recipe, you will need a casserole baking dish, knives, cutting board, measuring cups and spoons. But what you really want is some terrific dishes and a good baking dish, am I right? And a teapot so you can have three cups of tea with your meal.
Egyptian Eggplant Recipe
Ingredients
- 1 eggplant or 2 small
- 2 chopped onions
- ¼ cup olive oil
- 1 pound ground beef or ½ pound ground beef and ½ pound ground lamb
- 1 8-ounce can of Italian tomato paste
- 1 cup hot water
- Salt and freshly ground pepper to taste; I use about ¼ teaspoon salt and ⅙ teaspoon pepper
- ¼ cup grated Pecorino Romano cheese or Parmesan cheese
Instructions
-
Slice the eggplant in thin rounds.
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Sprinkle the eggplant with salt and let stand for 30 minutes.
-
Blot the eggplant with a paper towel to remove most of the salt and the moisture that it draws out.
-
Sauté the eggplant in a little oil over medium heat until it is browned on both sides. Set aside. (I used my griddle for this and it worked perfectly.)
-
In a large frying pan, sauté the onion in olive oil until it is transparent.
-
Add the meat and brown it thoroughly. Drain the oil off, if necessary.
-
Add the tomato paste, hot water, salt and pepper.
-
Cook over medium heat until blended.
-
Oil a large rectangular baking dish. (Or use a smaller casserole dish and make more layers.)
-
Place one layer of eggplant covered by half the meat sauce.
-
Sprinkle half the cheese over it. Repeat the layers until you have used up the ingredients, ending with cheese.)
-
Bake for 50-60 minutes at 325°F.
-
Let the casserole rest 5-10 minutes before serving.
Egyptian Eggplant Recipe
Author: Recipe Idea Shop
Ingredients
- 1 eggplant or 2 small
- 2 chopped onions
- ¼ cup olive oil
- 1 pound ground beef or ½ pound ground beef and ½ pound ground lamb
- 1 8 ounce can Italian tomato paste
- 1 cup hot water
- Salt and freshly ground pepper to taste; I use about ¼ teaspoon salt and ⅙ teaspoon pepper
- ¼ cup grated Pecorino Romano cheese or Parmesan cheese
Instructions
- Slice the eggplant in thin rounds.
- Sprinkle the eggplant with salt and let stand for 30 minutes.
- Blot the eggplant with a paper towel to remove most of the salt and the moisture that it draws out.
- Sauté eggplant in a little oil over medium heat until browned on both sides. Set aside. (I used my griddle for this and it worked perfectly.)
- In a large frying pan sauté the onion in olive oil until the onions are transparent.
- Add the meat and brown it thoroughly. Drain the oil off, if necessary.
- Add the tomato paste, hot water, salt and pepper.
- Cook over medium heat until blended.
- Oil a large rectangular baking dish. (Or use a smaller casserole dish and make more layers.)
- Place one layer of eggplant covered by half the meat sauce.
- Sprinkle half the cheese over it. Repeat the layers until you have used up the ingredients, ending with cheese.)
- Bake for 50-60 minutes in a 325°F oven.
- Let the casserole rest 5-10 minutes before serving.
Nutrition (may vary depending on ingredients and amounts used)
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