Middle Eastern Casserole

Prep time: 15 minutes

Cook time: 35 minutes (additional 45-50 minutes in order to cook eggplant)

Serves: 6-8


  • 1 onion, diced
  • 1/2 pound ground beef (or turkey or sausage)
  • 1 cup roasted eggplant*
    • how to roast: cut eggplant into 1″ cubes, place on a baking sheet with kosher salt and olive oil, bake at 425 for 45-50 minutes (move them around every 15 mins or so)
  • 1/4 cup hummus, any flavor
  • 1 15oz can cannelini beans, rinsed and drained
  • 2 tomatoes, diced
  • 1/2 tsp oregano
  • 1 tbsp Za’atar, divided use (it’s a spice, don’t leave out)**
  • 1/2 tsp kosher salt
  • few twists of black pepper
  • 2-3 tbsp feta cheese, crumbled


  • Saute onion until golden, set aside
  • Brown meat until no pink is seen, add back onion and remaining ingredients with the exception of the feta and 1 tsp of Za’atar
  • Cook for about 5 minutes, stirring to combine
  • Spoon into a Pyrex or other baking dish, top with feta and a sprinkle of Za’atar
  • Bake at 350 for 30 minutes


*Egg plant can be refrigerated and used at a different time. Can be a great cold dish or reheated and sprinkled with cheese or tossed with marinara and sprinkled with cheese.

**Za’atar can be found in some ethnic aisles, or homemade with the following ingredients:

  • 1/4 cup ground sumac
  • 2 tbsp thyme
  • 1 tbsp roasted sesame seeds
  • 2 tbsp marjoram
  • 2 tbsp oregano
  • 1 tsp kosher salt