Wondering what to do with all that eggplant from your garden? Here’s an easy recipe and it’s perfect for the Paleo Diet people.
Reader Sharon David, from Clinton Township, Michigan wrote in to Fine Cooking Magazine with what she calls her Lebanese Grilled Eggplant “Lasagne.” It’s so simple there aren’t even measurements.
- Brush sliced eggplant with olive oil and grill until tender.
- Sauté onions and garlic, add ground beef, salt, pepper, and a touch of cinnamon, and cook until the beef is browned.
- Stir in toasted pine nuts.
- Layer the eggplant and beef in a baking dish and top with crushed tomatoes.
- Bake until bubbling.
Voilà!
Pat Blakeslee says
I really enjoyed the show that included the Lebanese eggplant! I am making corn broth as I type and will try the eggplant sans beef over the weekend. Is there a transcript of each show so that I can glean the dressing and veggie cake recipes or do I have to transcribe them myself? Thanks for getting me to explore new food adventures.
Pat Blakeslee, Phelps, NY
Faith Middleton says
Pat, we try to select a few recipes to post from each cookbook we feature on the show. Wish we could do them all. The Lebanese eggplant is killer good. Sometimes when I can’t remember a certain recipe, I Google it and it pops up. I sound like I’m praising the good old days of the steam engine, but sometimes I stop and say, in the middle of typing and searching…this is miraculous. Even now, Pat, we’re talking with each other. How fun is this?! Cheers, Faith