Lebanese Baked Eggplant Food

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LEBANESE BAKED EGGPLANT



Lebanese Baked Eggplant image

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

2 eggplants
1 teaspoon salt
2 tablespoons olive oil
1 pound beef stew meat, cut into small pieces
1 large onion, chopped
1 ½ cups chopped walnuts
2 large potatoes, cut into 1 inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste

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



Stuffed Eggplant image

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

12 small eggplants
1 tablespoon olive oil
1 small onion (chopped)
1 pound ground beef
1 teaspoon 7 Spice
2 teaspoons salt (divided)
¼ teaspoon black pepper
1 ½ cups Lundberg Short Grain Brown Rice
1 large tomato (cut into 12 chunks)
2 tablespoons olive oil
6 ounces tomato paste
1 tomato (chopped)
1 teaspoon salt
½ teaspoon black pepper
6 garlic cloves (pressed)
4 cups water

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



Lebanese Style Stuffed Eggplant image

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

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes in juice
3/4 pound ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley

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)



Aubergine Lebanon (Lebanese Eggplant) image

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

1 medium eggplant, peeled and diced
2 garlic cloves, minced
1/4 cup olive oil
1 (14 ounce) can diced tomatoes, drained
1/2 teaspoon brown sugar
1/8 teaspoon black pepper
1/2 cup onion, finely chopped
1/2 cup mixed mushrooms, sliced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon dried basil

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)



Lebanese Eggplant Salad - (Salatit El Batinjan) image

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

1 medium eggplant
1 cup diced fresh tomato
1 cup diced bell pepper
1/2 cup chopped scallion (or any kind of onions)
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 lemon, juice of
5 tablespoons olive oil (or eyeball)
salt, pepper to taste

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



Maureen Abood's Eggplant With Lamb, Tomato and Pine Nuts image

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

2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
1/2 teaspoon ground cinnamon
Black pepper
1/2 tablespoon unsalted butter
1/2 cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced

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



25 Authentic Lebanese Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Lebanese Cucumber Yogurt Sauce
Bamia (Lebanese Okra Stew)
Lebanese Lentil Soup
Hummus
Lebanese Chickpea Stew
Lebanese Spinach Stew
Tabbouleh
Baba Ganoush
Lebanese Chicken Shawarma
Pita Chips
Lebanese Fattoush Salad
Lebanese Rice with Vermicelli
Mujadara
Lebanese Fruit Cocktail
Lebanese Potato and Beef Stew
Lebanese Moussaka
Lebanese Garlic Sauce
Batata Harra (Spicy Lebanese Potatoes)
Zaatar Mankeesh
Maamoul
Sfouf (Turmeric Cake)
Rice Pudding
Lebanese Baklava
Ghraybeh
Ka'ak Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Lebanese recipe in 30 minutes or less!

Nutrition Facts :

LEBANESE EGGPLANT STEW



Lebanese Eggplant Stew image

Categories     Bread     Salad     Side     Stew     Dinner     Eggplant

Yield serves 4 to 6

Number Of Ingredients 13

1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
3 tomatoes, cut into quarters
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1/2 onion, cut vertically into 8 pieces
3 cloves garlic, minced
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1-inch piece cinnamon
1/4 teaspoon red pepper flakes (optional)
1/4 cup olive oil
1/4 cup chopped fresh parsley
Salt to taste

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.

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From majdasmediterraneanmenue.net


BEST LEBANESE RECIPES - THE MEDITERRANEAN DISH
Hi! Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. I'm Suzy. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.
From themediterraneandish.com


LEBANESE EGGPLANT STEW RECIPES - ALL INFORMATION ABOUT ...
Lebanese Baked Eggplant Recipe | Allrecipes trend www.allrecipes.com Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of …
From therecipes.info


LEBANESE EGGPLANT DIP RECIPES

From tfrecipes.com


7 GREEK, ITALIAN AND LEBANESE EGGPLANT RECIPES ...
Baba Ganoush (Lebanese Eggplant Dip) by Bill Bradley, R.D. and George Zikos. This eggplant dip is smokey, earthy, and garlicky. The process of making Baba Ganoush is very similar to hummus in that you blend everything up in a food processor until your desired consistency. Recipe here! Baked Eggplant with Caramelized Onions by George Zikos
From mediterraneanliving.com


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