Baked Eggplant with Lamb Dinner Kit for 4-6

A house favorite that has been on Tanoreen’s menu since day one! This hearty, warm-spiced tender baked eggplant casserole is layered with lamb, eggplant, potato, zucchini, onions, and tomatoes. It’s classically accompanied with rice & vermicelli pilaf.

Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. She opened Tanoreen in 1998 as a small ten-table restaurant in the Bay Ridge neighborhood of Brooklyn, New York. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner. Bishara’s cooking is a blend of classical Middle Eastern traditions with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York.

Garnish not included