Go Back
+ servings
This healthy eggplant recipe, with a spiced meat sauce, will make anyone fall in love with this healthy veggie. 330 calories
Print Recipe
4 from 1 vote

Baked Eggplant with Meat Sauce

The aroma and taste of this Baked Eggplant with Meat Sauce will make this Syrian recipe an instant hit in your household. 330 calories
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Entrees
Cuisine: Lebanese, Syrian
Keyword: Clean Eating, Gluten Free
Servings: 4 Servings
Calories: 329.9kcal

Ingredients

  • 2 medium eggplants sliced into 2-inch rounds
  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1 tablespoon ghee clarified butter
  • 1 pound ground lamb or sirloin
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 large onion diced
  • 1/2 cup low sodium chicken broth
  • 32 ounces crushed tomatoes
  • plain yogurt minced parsley & extra pine nuts, for serving

Instructions

  • Preheat the broiler and line a baking sheet with foil.
  • Lay the eggplant rounds in a single layer on the prepared pan and, using a pastry brush, brush both sides evenly with olive oil. Sprinkle with salt and pepper, then broil eggplant 5 minutes per side, until browned. Place broiled eggplant in the bottom of a 9x13 glass baking dish.
  • Reduce oven heat to 350 degrees.
  • Place pine nuts on a baking sheet and bake until golden brown, about 6-7 minutes; set aside.
  • While pine nuts are toasting, melt clarified butter in a deep pan heated over medium-high heat.
  • Brown meat in the butter and sprinkle with cinnamon, nutmeg, allspice, salt and pepper. Cook for 5-7 minutes using a wooden spoon to break up the meat as it cooks.
  • Add onions to the pan and continue cooking for additional 5-7 minutes until onions are translucent.
  • Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.
  • Pour in crushed tomatoes and toasted pine nuts, then remove from heat.
  • Carefully pour the meat mixture over the eggplant rounds and bake for 45 minutes.
  • Serve with plain yogurt, fresh parsley and extra pine nuts.

Notes

Weight Watchers Points: 13 (SmartPoints)

Nutrition

Serving: 0.25of Recipe | Calories: 329.9kcal | Carbohydrates: 27.3g | Protein: 16.9g | Fat: 19.4g | Saturated Fat: 7.8g | Cholesterol: 53.3mg | Sodium: 646.2mg | Fiber: 8.7g | Sugar: 14.3g