Eggplant from Sito's Cookbook

Real Estate Agent with Russell Real Estate Services



Eggplant is that wonderful veggie that comes in so many beautiful colors this time of year.  They can be white, lavender, striped or most commonly dark purple.


They are a tender vegetable that develop complex flavors when cooked.


Here is my favorite recipe for using eggplant. Cookbook


It comes from my “Sito’s Cookbook” Recipes from my Lebanese Grandmother.


Although the skin is thin and doesn’t technically need peeling, her recipe calls for peeling

2-3 Large eggplants and then cutting them at ½ -3/4 inch rounds.


Generously salt both sides and place on several layers of paper towels to absorb the liquid it will produce.  Leave them alone for about an hour.

Salting helps to remove any bitterness from the eggplant and softens it to reduce the amount of oil it absorbs during cooking

Rinse eggplant and pat dry with paper towels.

Now you have some choices… can fry the eggplant in oil until it is lightly browned and soft, brush both sides with oil and bake at 400 degrees for 10-12 minutes, or grill it after is has been brushed with oil.  For this recipe, I chose to grill them.  I used a Ziploc bag with added oil to simplify the brushing process.



In the meantime, cook 1 pound of ground beef with a medium chopped onion until no longer pink and the onion is softened.  Use a pinch of Allspice and Cinnamon to the mixture.  Add ¼ cup pine nuts toward the end of cooking.

My grandmother used to use course ground or chili ground beef.  She really preferred lamb when it was available.  The pine nuts add more texture to the dish than flavor, so if you want to add more, go ahead.


Use one large can (28 oz.) of whole tomatoes.  I put them in a bowl and squeeze my fingers through the tomatoes to break them up (my favorite part, playing with the food),

Add ½ can of water, salt and pepper


Now, to assemble

I use a 9x13 glass cake pan and start with a layer of the eggplant.  It will be very soft

Add the meat mixture…all of it.    Eggplant

Top with more eggplant

Add the tomato mixture on top

Bake at 350 degrees for 30-40 minutes

This casserole can be assembled and frozen for use at a later date.  So if you have lots of eggplant, you might want to make two casseroles…one for now and one for later


It is traditionally served over rice pilaf


It’s a good healthy meal.


Posted by


Mary M. Kandell                                             
ABR, CNE                                               
Russell Real Estate

It Starts With the Heart 


6203 Milan Rd. Sandusky, OH   44870

 419-239-4140  Cell



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Linda Edelwich
William Raveis Real Estate - Glastonbury, CT
Glastonbury Office's #1 Top Producing Agent-not on

hmmm i just finished breakfast but you made me hungry for some eggplant!! Looks delish

Sep 28, 2011 02:30 AM #1
Gita Bantwal
RE/MAX Centre Realtors - Warwick, PA
REALTOR,ABR,CRS,SRES,GRI - Bucks County & Philadel

Thanks for the recipe. I will bookmark this and try some day. Sounds delicious.

Sep 28, 2011 02:33 AM #2
Maggie McFarland
RE/MAX Pearland - Maggie McFarland - Pearland, TX
Pearland Realtor, Homes for Sale in Pearland Texas

I love eggplant! It is such an overlooked veggie! Thanks for the post!

Sep 28, 2011 03:31 PM #3
Michael J. Perry
KW Elite - Lancaster, PA
Lancaster, PA Relo Specialist

Wow, this is definity a keeper ! I'll give this a try !!! Thanks !

Sep 30, 2011 02:46 AM #4
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