Egyptian Eggplant

Egyptian Eggplant is made in layers like lasagna. It’s tasty and low carb since there are no noodles.

Egyptian Eggplant is a luscious layered casserole.

Egyptian eggplant (bedingane masri) is a good “lasagna.”

This is a wonderful Middle Eastern recipe that takes about 30-40 minutes hands-on and one hour to bake. It comes from the Baltimore Yearly Meeting Cookbook of Camp Recipes 2011. I love this Egyptian Eggplant recipe because it is low carb, gluten free, and made with whole foods. It is keto and paleo friendly, and when I make it, doesn’t include cow’s milk. Instead of parmesan cheese, I use Pecorino Romano, which is made from sheep’s cheese and has a different protein. I’m intolerant of cow’s milk and I avoid gluten for health reasons.

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. The cookbook has lots of terrific recipes, all tried-and-true, contributed by people connected with the camps. Most of the recipes are listed with amounts 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 they 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!” And I just about fell off my chair.

We now help send 5 grandkids (and sometimes other kids) to these camps, and we cook at the camps for 2 weeks each summer. We missed it last year, though. The darn COVID-19 virus closed the camps down in 2020. But they are reopening this summer and we will be there.

Satisfying Supper

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.

Egyptian Eggplant is a simple layered “lasagna” 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

Egyptian Eggplant

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An eggplant lasagna (no noodles)

• Author: Recipe Idea Shop/Lois Carter Crawford based on BYM's Camp Recipe
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 1x
• Category: Beef, Lamb, Main Course
• Cuisine: Mediterranean, Middle Eastern

Ingredients

Scale 1x2x3x

• 1 large 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

1. Slice the eggplant in thin rounds.
2. Sprinkle the eggplant with salt and let stand for 30 minutes.
3. Blot the eggplant with a paper towel to remove most of the salt and the moisture that it draws out.
4. 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.)
5. In a large frying pan sauté the onion in olive oil until the onions are transparent.
6. Add the meat and brown it thoroughly. Drain the oil off, if necessary.
7. Add the tomato paste, hot water, salt and pepper.
8. Cook over medium heat until blended.
9. Oil a large rectangular baking dish. (Or use a smaller casserole dish and make more layers.)
10. Place one layer of eggplant covered by half the meat sauce.
11. Sprinkle half the cheese over it. Repeat the layers until you have used up the ingredients, ending with cheese.)
12. Bake for 50-60 minutes in a 325°F oven.
13. Let the casserole rest 5-10 minutes before serving.

Keywords: Egyptian Eggplant

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Egyptian Eggplant Nutrition Label. Each serving is one 3.5″ x 3.5″ piece.

Nourish Your Body & Soul

I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:

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Egyptian Eggplant is like lasagna without noodles. Yum!

Egyptian Eggplant Lasagna (low carb). Scrumptious.