Mnazalet Beitinjan – Eggplant With Minced Meat Recipe

RatingDifficultyBeginner

After being stir-fried in a little oil, the eggplant is braised in a Szechuan sauce concoction until it is tender. Lebanese takeout is far inferior to this recipe!

Yields1 Serving
Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins
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 1 Eggplants
 Sunflower oil
 88 g Minced meat (beef, lean)
 ¼ Onions (medium)
 ¼ Onions (large)
 ¼ Green capsicum (also called Bell Peppers)
 ¾ Tomatoes
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tbsp Sunflower oil
 Water


1

Generously brush the eggplants on both sides with some sunflower oil. Place them on a baking tray and let them broil in the oven until they become golden (about 15 -20 minutes).

2

While the eggplants are roasting, fry the chopped onions in some sunflower oil until they turn translucent. Keep stirring so they don’t burn.

3

Add the minced meat, black pepper, Arabic mixed spice and some salt and fry until the meat becomes brownish. Keep moving the meat around and separate it into small pieces. You will notice the meat releases water, don’t let it all evaporate.

4

Line the roasted eggplants in an oven safe dish. Layer on top the minced meat, followed by the sliced onion, tomato, and capsicum. Then dissolve some salt in hot water (preferably vegetable broth) and gently pour it over the layers until it reaches the tip of the eggplants. Cover with foil and cook in the oven until done (about 60 minutes).

Ingredients

 1 Eggplants
 Sunflower oil
 88 g Minced meat (beef, lean)
 ¼ Onions (medium)
 ¼ Onions (large)
 ¼ Green capsicum (also called Bell Peppers)
 ¾ Tomatoes
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tbsp Sunflower oil
 Water

Directions

1

Generously brush the eggplants on both sides with some sunflower oil. Place them on a baking tray and let them broil in the oven until they become golden (about 15 -20 minutes).

2

While the eggplants are roasting, fry the chopped onions in some sunflower oil until they turn translucent. Keep stirring so they don’t burn.

3

Add the minced meat, black pepper, Arabic mixed spice and some salt and fry until the meat becomes brownish. Keep moving the meat around and separate it into small pieces. You will notice the meat releases water, don’t let it all evaporate.

4

Line the roasted eggplants in an oven safe dish. Layer on top the minced meat, followed by the sliced onion, tomato, and capsicum. Then dissolve some salt in hot water (preferably vegetable broth) and gently pour it over the layers until it reaches the tip of the eggplants. Cover with foil and cook in the oven until done (about 60 minutes).

Mnazalet Beitinjan – Eggplant With Minced Meat Recipe

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