Delicious Eggplant Recipe: The Middle East’s Queen Fry

A super tasty Middle Eastern eggplant recipe enjoyed across the region. Simple to make and heavenly in taste.



eggplant meat recipe ingredients

2 large aubergines
oil for frying
2 tbsp of oil used to fry aubergines
250g minced beef or lamb
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp mixed spices
1 tsp ground cinnamon
Salt and pepper
Pine nuts (optional)
1 tomato, sliced
1 bell pepper, sliced
1 cup water, mixed with salt, pepper, 2 tsp mixed spices, and 1 tsp cinnamon


  1. Heat the oil in a frying pan. Peel the aubergines. I like to remove alternating strips so that the aubergine remains intact. Slice the aubergines in 1-inch rounds, then fry and put aside. It does not need to cook through as It will continue cooking in the oven.
  2. To make the meat filling, use 2 tbsp of the oil used to fry the aubergines and add the minced meat. Cook until brown and remove any excess liquid. Add the onions, garlic, salt, pepper, and spices. Cook until meat is cooked through and onions are softened. Add the pine nuts and put aside.
  3. In a baking dish, place half of the aubergines and top with about 1.5 tbsp of the meat mixture. Top with another piece of aubergine and add more minced meat.
    Place one slice of tomato and one slice of pepper on each aubergine round. Sprinkle each with salt and pepper.
  4. Pour the water into the bottom of the baking dish, making sure it is spread evenly. Cover with foil and cook for 20-30 minutes. You can add double the amount of water if serving with rice.
    Serve over rice or with pita bread and garlicky yogurt and enjoy!

You've been served: Baitenjanah ala Baitenjana

Uploaded by Middle East Monitor on 2020-01-24.


You can either fry or brush the eggplant slices with olive oil and pop them in the oven until soft.

Keywords: eggplant meat recipe, Middle Eastern food

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