Aubergine Lebanon Lebanese Eggplant Recipes

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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.

MIDDLE EASTERN STUFFED AUBERGINES



Middle Eastern Stuffed Aubergines image

Stuffed aubergines cooked the Middle Eastern way in tomato sauce. These stuffed aubergines/eggplants are made vegan as they're stuffed with just rice, veggies, spices and no meat!

Provided by Diana

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

16 baby aubergines
1 cup (175g) uncooked rice
2 tomatoes (diced)
1 onion (diced)
5 cloves garlic (minced)
20 grams parsley (chopped)
10 grams mint leaves (chopped)
4 tablespoons olive oil
½ teaspoon cumin
1 and ½ teaspoon baharat seasoning
1 tablespoon salt
2 litres water or vegetable stock
3 tablespoons tomato paste
1 clove garlic (minced)
2 bay leaves
6 mint leaves (fresh or dried)

Steps:

  • Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
  • Start by pouring warm water over rice, and leave aside for it to soften a little.
  • Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
  • Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
  • Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the aubergine and is loose as the rice will expand while cooking and can become a bit messy and aubergines might even break.
  • Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
  • Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates starts to move.
  • Cook for about 40 minutes, or until the aubergines are cooked and soft. While the aubergines are being cooked, try the sauce and see if it needs more salt. Add more salt to taste.
  • Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.

Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Sodium 1866 mg, Fiber 29 g, Sugar 36 g, ServingSize 1 serving

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