LEBANESE BAKED EGGPLANT
This is a tangy main course that can be served with tabbouleh, hummus, and flatbread.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir in the walnuts and cook another 2 minutes; remove from heat.
- Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of eggplant. Top the beef mixture with the remaining eggplant slices, potatoes, and tomatoes; season with salt and pepper.
- Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
Nutrition Facts : Calories 615.3 calories, Carbohydrate 42.5 g, Cholesterol 65.7 mg, Fat 39.1 g, Fiber 9.3 g, Protein 29.2 g, SaturatedFat 8.4 g, Sodium 745.1 mg, Sugar 13.8 g
LEBANESE STYLE STUFFED EGGPLANT
Provided by Melissa Roberts
Categories Rice Sauté Dinner Ground Lamb Pine Nut Party Potluck Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
- Rinse rice in a sieve under cold water until water runs clear. Drain well.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
- Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
- Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).
- If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.
AUBERGINE LEBANON (LEBANESE EGGPLANT)
This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.
Provided by Cluich
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
- Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
- Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
STUFFED EGGPLANT
This authentic Stuffed Eggplant recipe is a my family's popular Lebanese dish made with a spiced beef & rice stuffing and cooked in a garlicky tomato broth!
Provided by Yumna Jawad
Categories Entree Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hallow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
- Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
- To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
- Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.
- Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
- Serve the stuffed eggplant warm with the sauce on top.
Nutrition Facts : Calories 617 kcal, Carbohydrate 76 g, Protein 27 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1528 mg, Fiber 16 g, Sugar 22 g, ServingSize 1 serving
LEBANESE EGGPLANTS (MESSAKA'A)
Make and share this Lebanese Eggplants (Messaka'a) recipe from Food.com.
Provided by Engineer in the Kit
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pot and fry the eggplants.
- Remove them and put them aside.
- Add the garlic to the same pot for 2 minutes.
- Add the onions and keep until transparent, stirring frequently.
- Add the tomatoes for 2 minutes.
- Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.
Nutrition Facts : Calories 216.8, Fat 10.2, SaturatedFat 1.4, Sodium 135.2, Carbohydrate 29.4, Fiber 10.1, Sugar 9.5, Protein 5.8
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- Fry sliced eggplant in a generous amount of olive oil until golden on both sides. Set aside on a paper towel to drain excess oil. Repeat in batches until all of the eggplant is cooked.
- Add ½ cup olive oil to the pan. Fry onion and garlic until golden, then add sliced capsicum, tomato paste, dried mint, cayenne pepper and salt. Cook over medium heat, stirring, until flavours have combined – about 5 minutes. Add chickpeas, tomatoes and water and simmer for 15 minutes.
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- Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl.
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- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
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- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.
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