Eggplant with lamb, tomato, and pine nuts from Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen (page 98) by Maureen Abood

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lebanese vermicelli rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for lamb.

  • lkgrover on April 21, 2025

    Excellent casserole. I used ground lamb and canned tomato sauce. Added 1 cup water; next time I would reduce this to 1/2 cup.

  • Avocet on August 27, 2015

    Extremely good. Made this for three people using two eggplants and half a pound of leftover roasted leg of lamb (medium rare). Cut the lamb into small cubes and gave it a quick whirl in the food processor and added it to the cooked and cooled onions so it wouldn't overcook. Used my own tomato sauce (tomatoes, onion, garlic, bay leaf and white wine) instead of canned. Didn't need to add extra water as I didn't let the sauce become too concentrated.

  • PinchOfSalt on August 12, 2015

    Made this recipe substituting tomato puree for tomato sauce. Stuffed one huge eggplant instead of building a casserole. Wonderful flavor from only a few, simple ingredients. The use of cinnamon was a revelation. Reading the recipe, the mozzarella cheese seemed out of place but it did definitely add to the finished product. I baked this in a covered baker; there was no need for the added water.

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Reviews about this recipe

  • Portland Press Herald

    This was the dish her mother made to welcome her children home from college or other far-flung places, she writes. It’s one that I’ll be bringing to family dinners for years to come.

    Full review
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