Egyptian Eggplant is made in layers like lasagna. It’s tasty and low carb since there are no noodles.
It is a wonderful Middle Eastern recipe that takes about 30 minutes hands-on and one hour to bake. It comes from the Baltimore Yearly Meeting Cookbook of Camp Recipes 2011.
Rustic Wholesome Camps
Don and I are very involved in the camping program, run by Baltimore Yearly Meeting of the Religious Society of Friends (Quakers), which published the cookbook. It has terrific recipes in it, all tried-and-true, contributed by people connected with the camps. Most of the recipes have recipes that serve 100 plus, along with versions that are converted to family size (4-6 servings).
Our involvement in Quaker camps started when two youngest kids, Roni and Nessa, went to Shiloh Quaker Camp near Stanardsville, Virginia, from fourth through eighth grades. When they were young, they never wanted to try anything new to eat—certainly not Egyptian Eggplant. But when the went off to camp, they found out that there were a whole lot of different foods that they liked. (When there’s nothing else to eat, kids will eventually eat all kinds of vegetables and grains.) In fact, when Roni came home, she exclaimed, “I love Falafel!” I just about fell off my chair.
We now send 5 grandkids and 3 other kids to these camps, and cook at the camps for 3 weeks each summer.
Tonight I made one of the recipes, Egyptian Eggplant or Bedingane Masri. Don loves eggplant, just about any way it’s made. I am not as fond of the vegetable, but this recipe was quite good, and Don liked it a lot.
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
An eggplant lasagna (no noodles)
- 1 large eggplant (or 2 small)
- 2 chopped onions
- 1/4 cup olive oil
- 1 pound ground beef (or ground lamb)
- 1 8 ounce can Italian tomato paste
- 1 cup hot water
- Salt and freshly ground pepper (to taste; I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)
- 1/4 cup grated Parmesan cheese
- 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.
- 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.
- Place one layer of eggplant covered by half the meat sauce.
- Sprinkle 1/2 the cheese over it.
- Add another layer of eggplant; top with the remaining meat sauce and the rest of the cheese.
- Bake for 50-60 minutes in a 325F degree oven.
- Let the casserole rest 5-10 minutes before serving.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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