Best 3 Lebanese Baked Eggplant Recipes
**Lebanese Baked Eggplant: A Journey of Flavors and Textures**
Embark on a culinary adventure with Lebanese baked eggplant, a delightful dish that tantalizes taste buds with its harmonious blend of flavors and textures. This vegetarian masterpiece showcases the versatility of eggplant, transforming it into a succulent and smoky delicacy. The tender eggplant slices are lovingly marinated in a fragrant mixture of olive oil, garlic, lemon juice, and a symphony of aromatic spices, infusing them with a captivating depth of flavor. As they roast in the oven, the eggplants caramelize and soften, creating a delectable interplay of textures that ranges from tender to slightly crispy.
This article presents a collection of enticing recipes that explore the diverse culinary possibilities of Lebanese baked eggplant. From classic preparations to innovative twists, each recipe promises a unique gustatory experience. Whether you prefer a traditional recipe that has stood the test of time or are eager to experiment with modern interpretations, this article has something to satisfy every palate.
**Classic Lebanese Baked Eggplant:**
This timeless recipe embodies the essence of Lebanese cuisine, featuring sliced eggplants marinated in a simple yet flavorful blend of olive oil, lemon juice, garlic, and spices. The result is a dish that captures the natural goodness of eggplant, allowing its inherent flavors to shine through.
**Lebanese Eggplant with Tomatoes and Pine Nuts:**
This vibrant recipe adds a burst of color and texture to the classic dish. Juicy tomatoes, nutty pine nuts, and fresh herbs join forces to create a vibrant and flavorful ensemble. The combination of tangy tomatoes, crunchy pine nuts, and aromatic herbs elevates the eggplant to new heights, resulting in a dish that is both satisfying and visually appealing.
**Lebanese Eggplant with Yogurt Sauce:**
This recipe introduces a creamy and tangy yogurt sauce that complements the smoky eggplant perfectly. The cooling nature of the yogurt balances the richness of the eggplant, while the tangy and garlicky flavors add a refreshing contrast. This recipe is a delightful interplay of textures and flavors that will leave you craving more.
**Lebanese Eggplant with Tahini Sauce:**
Tahini sauce, a staple in Middle Eastern cuisine, takes center stage in this recipe. The rich and nutty flavor of tahini pairs wonderfully with the smoky eggplant, creating a harmonious balance of flavors. A sprinkling of fresh herbs and a drizzle of olive oil complete this delectable dish, offering a symphony of textures and a taste experience that is both comforting and sophisticated.
**Conclusion:**
Lebanese baked eggplant is a culinary journey that celebrates the versatility of this humble vegetable. With its smoky flavor, tender texture, and endless culinary possibilities, eggplant takes on a new life in these recipes. Whether you choose the classic preparation or explore the innovative variations, each recipe promises a unique and unforgettable gustatory experience. So, gather your ingredients, preheat your oven, and embark on this culinary adventure that will tantalize your taste buds and leave you craving more.
MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS
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
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
AUBERGINE LEBANON (LEBANESE EGGPLANT)
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
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 STYLE STUFFED EGGPLANT
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
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.
Tips:
- Choose the right eggplant: Look for eggplants that are firm, shiny, and free of blemishes. Avoid eggplants that are bruised or have soft spots.
- Prick the eggplant: Before baking, prick the eggplant all over with a fork. This will help the eggplant to cook evenly and prevent it from bursting.
- Roast the eggplant until tender: Roast the eggplant in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes, or until the eggplant is tender and slightly charred.
- Mash the roasted eggplant: Once the eggplant is roasted, remove it from the oven and let it cool slightly. Then, mash the eggplant with a fork or a potato masher until it is smooth and creamy.
- Add seasonings and mix-ins: Add your desired seasonings and mix-ins to the mashed eggplant, such as salt, pepper, garlic, lemon juice, tahini, or chopped herbs.
- Serve warm or chilled: Lebanese baked eggplant can be served warm or chilled. It is a delicious appetizer, side dish, or main course.
Conclusion:
Lebanese baked eggplant is a versatile and delicious dish that can be enjoyed in many different ways. It is a healthy and flavorful dish that is perfect for any occasion. Whether you are serving it as an appetizer, side dish, or main course, Lebanese baked eggplant is sure to be a hit.
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