Baked Eggplant

Green Olive Restaurant


  • 3 large eggplants
  • 3 large tomatoes
  • 1 lb. extra lean ground beef
  • 1/2 lb. onions
  • a little salt and pepper


  • Choose large black eggplants
  • Peel and cut them about 2 inches thick
  • Soak in salt water for about half an hour
  • Drain water
  • Place them uniformly in pan with a little olive oil
  • Bake until golden brown
  • Remove from oven
  • Chop onions fine
  • Cook with meat
  • Add a little water, salt, and pepper in separate pot
  • Drain fat
  • Place two tablespoons of the meat on top of eggplant
  • Slice tomatoes round
  • Place on top of meat
  • Add little water, salt, and pepper
  • Bake in light oven until water boils 1 hour
  • Keep a few minutes and remove
  • Also can prepare without meat
  • Usually served over rice

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