Arabic Eggplant Recipes

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ARABIC EGGPLANT (AUBERGINE) STEW



Arabic Eggplant (Aubergine) Stew image

Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.

Provided by LonghornMama

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs eggplants
3 (6 ounce) onions, chopped
1 tablespoon olive oil
1 (14 ounce) can garbanzo beans
2 (14 1/2 ounce) cans diced tomatoes
salt and pepper

Steps:

  • Rinse eggplant.
  • Trim off and discard stems.
  • Cut eggplant into 2-inch cubes.
  • In a 13x9 inch pan, mix eggplant, onions and oil.
  • Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
  • Drain and rinse garbanzos.
  • Drain tomatoes and reserve juice.
  • Measure juice and add water to make 1 1/3 cups.
  • Add garbanzos, tomatoes and juice mixture to eggplant.
  • Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7

ARABIC EGGPLANT



Arabic Eggplant image

Provided by Molly O'Neill

Categories     project, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 9

2 pounds eggplant, cut crosswise into 1/2-inch slices
1 tablespoon kosher salt
2 ripe tomatoes, peeled
1/4 cup olive oil
2 cloves garlic, roasted and peeled
1/2 teaspoon ground cumin seed
1 teaspoon sweet paprika
1/2 cup lemon juice
1/2 cup coriander leaves

Steps:

  • Put the eggplant in a colander. Add the salt and toss. Set aside to drain for 30 minutes.
  • Core, seed and dice the tomatoes over a bowl. Set the juice and tomatoes aside. Rinse eggplant under cold water. Pat dry. Brush both sides of the eggplant with olive oil and grill over hot coals until golden. Set aside to cool.
  • Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl. Add the eggplant and toss. Season to taste with salt and pepper. Garnish with coriander leaves. Serve as a first course.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 783 milligrams, Sugar 10 grams

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