Eggplant was frequent at home, since our Dad was of Middle Eastern descent, and he loved this warm eggplant dish! It is extremely easy to make and if you have enough eggplants, it can be served as an entrée dish. My aunts taught my Mom all they knew about authentic Lebanese and Middle Eastern cuisine and we loved every dish! Our Mom handed down every recipe, tip and trick learned. Eggplant is a power ingredient, low-calorie, potent source of energy and foundation for versatile and unique dishes. We were fortunate to enjoy delicious, extravagant, flavorful recipes. I intend to continue with the tradition and pass these recipes down to my kids as well.
Ingredients: 1 Eggplant, oil, onion, tomatoes, ground beef (optional)
1. Cut the eggplant sideways in mid-size portions carving out the inside. Discard the ends. Add beef or vegetables (I added tomato and onions) and top with any skim milk cheese (I used Ranchero) as it keeps its consistency while melting at the same time. Saute the eggplant on a pan with oil, after adding the toppings.
2. After the eggplant skin part is cooked, transfer to a cookie sheet and then into the oven at 350F for 20 minutes.
Once done it will look like this..