Lebanese Eggpant Salad Food

LEBANESE EGGPANT SALAD

Steps:

• Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
• When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.

LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)

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.

LEBANESE EGGPLANTS (MESSAKA'A)

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.