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
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 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.
LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)
Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.
Provided by Middle Eastern by M
Categories Lebanese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
- Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Nutrition Facts : Calories 416.1, Fat 34.8, SaturatedFat 4.9, Sodium 25.8, Carbohydrate 27.5, Fiber 12.9, Sugar 11.9, Protein 5.3
MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler and line a baking sheet with foil or parchment.
- Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
- Adjust the oven to 375 degrees with rack positioned in the center.
- In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
- In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
- Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
- Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams
25 AUTHENTIC LEBANESE FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Lebanese recipe in 30 minutes or less!
Nutrition Facts :
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
More about "lebanese baked eggplant food"
EGGPLANT FATTEH (FATET BATENJAN) - SIMPLY LEBANESE
From simplyleb.com
4.7/5 (7)Category Main CourseCuisine LebaneseTotal Time 40 mins
- Peel about half the eggplant (so it is striped). Cut the eggplant into large 1-2 inch cubes and place them in a large bowl. Add the avocado oil and salt and toss to evenly coat. Cook in the air-fryer, for about 20-22 min on 400 degrees. Make sure to shake it up every 5 minutes for even cooking.
- In a small skillet, add the diced rib-eye with the avocado oil and cook over medium heat until cooked through. Season with the seven spices, salt and black pepper. Set aside.
- Cut the pita bread into 2 inch squares using scissors or your hands. Toss with some oil (1/2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Shake every minute for even cooking.
- In a small skillet, add the remaining 1 ½ tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.
LEBANESE EGGPLANT BOATS, ANOTHER SHEIK AL MEHSHEH - …
From maureenabood.com
Reviews 16Estimated Reading Time 6 minsServings 6Total Time 1 hr 50 mins
- Slice the eggplant in half lengthwise and arrange on a foil or parchment lined sheet pan, cut side up. Brush the cut sides with a tablespoon of the olive oil and sprinkle lightly with salt. Place the pan under the broiler on a rack about 3 inches from the broiler, and broil until the tops are deep golden brown. Remove from the oven and set aside.
- In a medium sauté pan, heat the remaining olive oil over medium heat. Sauté the onion with a pinch of salt until translucent and cooked through, but not browned. Add garlic and saute just until fragrant, about 30 seconds. Add the ground meat, sprinkle with cinnamon, more salt, and pepper, cooking and breaking up the meat into small pieces until it is juicy and browned.
- Add half of the tomato sauce (we’re using the rest shortly), bring to a simmer, and cook over low heat for about 10 minutes, or until the sauce takes on a meaty, flavorful taste. Taste and add more cinnamon, salt, and pepper if needed.
BABA GHANOUJ - SIMPLY LEBANESE
From simplyleb.com
5/5 (4)Category AppetizerCuisine LebaneseTotal Time 50 mins
- Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so. Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.
- 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.
- Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky. Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined. Taste for salt.
LEBANESE MAKDOUS (CURED EGGPLANTS) BY ZAATAR AND …
From zaatarandzaytoun.com
5/5 (1)Category Appetizer, Side Dish, SnackCuisine LebaneseEstimated Reading Time 7 mins
- Wash the baby eggplants, then place in a large pot and cover with a heat proof plate. Add water to cover then bring to the boil
- Make a slit down one side stopping just before the end. Sprinkle each eggplant with sea salt inside and out
LEBANESE BAKED EGGPLANT WITH BEEF AND PINE NUTS - THE ...
From thelemonbowl.com
4.7/5 (38)Total Time 1 hr 25 minsCategory EntreeCalories 312 per serving
- Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.
LEBANESE EGGPLANT CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 6Calories 272 per serving
WHOLE EGGPLANT | LEBANESE RECIPES | SBS FOOD
From sbs.com.au
4.5/5 (23)Servings 4Cuisine LebaneseCategory Side
10 BEST LEBANESE EGGPLANT WITH TOMATOES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE VEGAN STUFFED EGGPLANT - PLANT BASED FOLK
From plantbasedfolk.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 555 per serving
LEBANESE STYLE EGGPLANT WITH YOGURT - EVERYDAYMAVEN™
From everydaymaven.com
Estimated Reading Time 2 mins
- Spread out on a baking sheet and roast for 30 minutes, turning every 10 minutes until browned.
27 EASY LEBANESE RECIPES » RECIPEFAIRY.COM
From recipefairy.com
3.7/5 (3)Published 2021-08-31Category Foods
- Lebanese Cucumber Yogurt Sauce. Lebanese cucumber sauce is amazing for a few reasons. We love that you can serve it with practically any Lebanese dish, both hot and cold.
- Bamia (Lebanese Okra Stew) Vegetarians needn’t miss out on tasty Lebanese recipes. This one is a cinch to make and is one of the tastiest on our list!
- Lebanese Lentil Soup. Lentils feature all over the Asian subcontinent. They are creamy, filling, and utterly delicious. As they cook, they swell slightly, making this soup hearty and filling.
- Hummus. Throughout the middle east and Southern Europe, there is a debate about who invented hummus. We don’t care. Wherever it is from, it is one of our favorite dishes!
- Lebanese Chickpea Stew. Speaking of chickpeas, check this out. If hummus hasn’t floated your boat and you’ve got a load of chickpeas spare, then this is a great way to sue them up.
- Lebanese Spinach Stew. This dish contains so many amazing things. If you think spinach is boring, you need to give it a try. WE actually combine this dish with tasty ground beef, chickpeas, and some toasted pine nuts for a bit of texture.
- Tabbouleh. If you haven’t heard of this dish before, you are in for such a treat. Think of it a little like a Lebanese salsa… Except it is tastier! Tabbouleh is made up of finely diced cucumber, parsley, tomato… And to finish the entire thing off, juicy pearls of bulgar wheat.
- Baba Ganoush. People often get baba ganoush mixed up with hummus. It is easy to see why. They are similar in texture and looks. But they taste entirely different.
- Lebanese Chicken Shawarma. Shawarma features heavily throughout the middle east. Traditionally it is a skewer of lots of chicken breasts piled high and covered in Lebanese spices.
- Pita Chips. Sometimes the simplest things are the best. If you don’t know what to serve with baba ganoush or hummus, check this out. It is so simple to make.
LEBANESE ROASTED EGGPLANT SALAD - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Calories 56 per servingCategory Appetizers, Salad, Side
LEBANESE MOUSSAKA (MAGHMOUR) - THE ODEHLICIOUS
From theodehlicious.com
5/5 (21)Total Time 35 minsCategory Vegetable RecipesCalories 302 per serving
EGGPLANT LEBANESE RECIPES
From tfrecipes.com
Calories 615.3 caloriesCholesterol 65.7 mgCarbohydrate 42.5 gFat 39.1 g
STUFFED EGGPLANT CASSEROLE - JANINE'S RECIPES
From janinesrecipes.com
Cuisine LebaneseCategory Dinner, Main CourseServings 6Published 2020-06-15
LEBANESE GRILLED EGGPLANT LASAGNA · FAITH MIDDLETON'S FOOD ...
From foodschmooze.org
Reviews 2Estimated Reading Time 40 secs
LEBANESE EGGPLANT - COOKEATSHARE
From cookeatshare.com
MY MOM’S LEBANESE MOUSSAKA (MAGHMOUR). A VELVETY ...
LEBANESE BAKED EGGPLANT ALLRECIPES.COM I LEAVE OUT THE TOP ...
From pinterest.ca
LEBANESE RECIPES - SAVEUR
From saveur.com
LEBANESE FOOD RECIPES LAMB - SIMPLE CHEF RECIPE
From simplechefrecipe.com
EGGPLANT LEBANESE - COOKEATSHARE
From cookeatshare.com
LEBANESE BAKED EGGPLANT - MEALPLANME.COM
From mealplanme.com
10 BEST LEBANESE EGGPLANT WITH TOMATOES RECIPES - FOOD NEWS
From foodnewsnews.com
LEBANESE BAKED EGGPLANT
From pinterest.ca
LEBANESE BAKED EGGPLANT RECIPE PHOTOS - FOOD NEWS
From foodnewsnews.com
LEBANESE STUFFED EGGPLANT RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
LEBANESE RECIPES BY ZAATAR & ZAYTOUN - THE LEBANESE FOOD BLOG
From zaatarandzaytoun.com
LEBANESE EGGPLANT FATTEH - MAJDA'S MEDITERRANEAN MENUE
From majdasmediterraneanmenue.net
BEST LEBANESE RECIPES - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEBANESE EGGPLANT STEW RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
LEBANESE EGGPLANT DIP RECIPES
7 GREEK, ITALIAN AND LEBANESE EGGPLANT RECIPES ...
From mediterraneanliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love