Best 2 Aubergine Lebanon Lebanese Eggplant Recipes

**Eggplant, a versatile vegetable, takes center stage in Lebanese cuisine, where it's transformed into a myriad of delectable dishes. From the classic baba ganoush, a creamy dip made from roasted eggplant, to the hearty maqlouba, a layered dish of rice, vegetables, and meat, eggplant is a culinary chameleon, adapting to various cooking methods and flavors. This article presents a collection of authentic Lebanese eggplant recipes that capture the essence of this Mediterranean cuisine. Whether you're a seasoned cook or just starting your culinary journey, these recipes offer a diverse range of dishes to tantalize your taste buds and transport you to the vibrant streets of Lebanon.**

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips and Conclusion

Tips:

To ensure the smoothest baba ghanoush, roast the eggplants directly over an open flame, which will lend a smoky flavor as well.
If you don't have a gas stove, you can roast the eggplants in a preheated oven at 400°F for 45-50 minutes, or until the skin is charred and the flesh is soft.
When roasting the eggplants, be sure to pierce the skin with a fork or knife to prevent them from exploding in the oven.
Allow the roasted eggplants to cool slightly before handling, as they will be very hot.
To make the peeling process easier, place the roasted eggplants in a bowl of cold water for a few minutes, then use a sharp knife to slit the skin and remove it.
When making baba ghanoush, use a food processor or blender to achieve a smooth and creamy consistency.
If you find the baba ghanoush is too thick, you can thin it out with a little bit of water or tahini.
Baba ghanoush can be served immediately or chilled for later use.
Garnish the baba ghanoush with a drizzle of olive oil, a sprinkle of paprika, and some chopped parsley or cilantro.

Conclusion:

Baba ghanoush is a delicious and versatile Middle Eastern dish that can be enjoyed as a dip, spread, or side dish. It is relatively easy to make, and with a few simple tips, you can create a smooth and creamy baba ghanoush that will impress your guests. So next time you're looking for a new and exciting appetizer, give baba ghanoush a try.