Eggplant casserole (mnazalet betinjan ) (2024)

What happens when you combine creamy smoky and rich eggplant, perfectly seasoned beef, juicy tomatoes, hints of nutty olive oil, and gentle cinnamon and allspice notes? You get the very definition of comfort food!
This eggplant casserole or mnazaletbetinjanas it is sometimes called in the Levant is one of my all-time favorite eggplant recipes. You can think of it as an eggplant lasagna if you will but without the bechamel sauce as the eggplant is arranged in alternating layers with minced beef and tomato slices. It is then covered and baked slowly to perfection. The baking process allows all the flavors to melt together beautifully. It also softens the eggplant and releases the juices of the tomatoes which infuse all the layers. Serve this with good pita bread ,yogurt and pickles and you are in for a real treat

Apart from the heavenly combination of flavors in this recipe, I really love it because it is super easy to make! it can even be assembled a day or two in advance (since all the ingredients except for the tomatoes are already cooked) . All you have to do on the day you intend to serve this is bake it in the oven for 30 minutes and your meal is ready.

Eggplant casserole (mnazalet betinjan )

1 kg (4 medium) eggplants

Olive oil for brushing or vegetable oil , for frying

3 tablespoons olive oil for cooking the meat

1 medium onion, chopped

400g grass fed ground beef

1.5 teaspoons allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Salt to taste
5-6 medium tomatoes cut into 1/2 cm slices

1. Peel the eggplants and slice into 1 cm slices.

3. In a pot add the olive oil followed by the onions.

4.Saute the onions in olive oil until lightly browned. Add beef and break up with a spoon as itbrowns, and season with salt, allspice, cardamom and cinnamon.

5. In your preferredbaking pan, start by arranging a layer of tomato slices.

6. Top the tomatoslices with a layer of eggplant slices then a layer of the meat filling.

7. Top the meat with another layer of eggplant then a final layer of tomato slices.

8. Cover and bake for 30 minutes at 200 C, until hot and bubbly.
9. Serve with pita bread, yogurt, farmer salad and some pickles

منزلة باذنجان