MIDDLE EASTERN EGGPLANT RECIPES RECIPES
MIDDLE EASTERN EGGPLANT RECIPE - FOOD.COM
Make and share this Middle Eastern Eggplant recipe from Food.com.
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grill the eggplants until the flesh is soft.
- Put the eggplants in a clean towel and wait to cool.Peel the skins.
- Mash them to a soft paste with a fork or using a blender.
- Add the rest of the ingredients.
- Add more seasoning according to your taste.
Nutrition Facts : Calories 179.5, FatContent 10.9, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 9.6, CarbohydrateContent 22.9, FiberContent 13.1, SugarContent 8.1, ProteinContent 3.9
BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD RECIPE - FOOD.…
This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
- Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
- Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.
Nutrition Facts : Calories 87.8, FatContent 5.4, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 7.7, CarbohydrateContent 10, FiberContent 4.2, SugarContent 3.3, ProteinContent 2
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Total Time 75 minutes
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- 1. Preheat oven to 400°F. 2. Spoon eggplant flesh out of each half of the eggplant, leaving a ¼ inch border in the skin. Take the flesh and dice it. 3. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add eggplant, onion and garlic with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté until eggplant is soft and cooked through and onions are translucent, about 7 minutes. 4. Remove vegetables, and add 1 more tablespoon olive oil. Add meat, water and spices and sauté until meat is cooked through, about 5 minutes. 5. Then add eggplant mixture back in, along with tomato sauce, raisins and chickpeas. Bring to a simmer and simmer for 5 minutes to meld flavors while stirring. Adjust with salt and pepper to taste. 6. Place scooped eggplant halves on a foil lined cookie sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a generous amount of salt and pepper. Bake for 10 minutes. Then stuff each one with ¼ of the meat mixture. And bake for another 20 minutes until eggplant is very tender. 7. Squeeze lemon over meat and garnish with pine nuts and mint. Serve warm!
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Reviews 5.0
Total Time 35 minutes
Calories 87.8 per serving
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Total Time 75 minutes
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Total Time 75 minutes
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