Heat a large saucepan over medium heat. Cook for a further 10 minutes or until eggplant is tender. Season with salt and pepper. Also, I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a collander in the sink for about 30 minutes. I'm Suzy. Set aside. 1 lb. medium-sized eggplant (roast 2 eggplants if you are inviting people over), roast 2 eggplants if you are inviting people over. In our household, we make Mutabbal with grilled eggplant, garlic cloves, Tahini, yoghurt, olive oil, and parsley for garnish. Cured baby eggplants stuffed with walnuts, peppers chilli and garlic, With a sharp knife gently peel away the tops, they should come away without much difficulty, Make a slit down one side stopping just before the end. Check out my Illustrated Blog Series covering themes including, Italian and Middle Eastern food, cultural travel, and a dash of women empowerment. Lebanese eggplant boats are the traditional way to make Sheik al mehsheh, a meal “fit for a king”! Lebanese eggplant salad only requires the right ingredients and a little good, old-fashioned elbow grease. Italian Grandma Makes Pizza and Pizza Sauce - Duration: 35:16. Although Mutabbal (in Arabic) is commonly referred to as Eggplant Dip (in English), it’s not really a dip. Makdous are a traditonal Lebanese preserve made from little baby eggplants stuffed with walnuts, red peppers, chilli and garlic. Eggplant : 1 Medium : Olive oil/Nut oil : 2 Cup (32 tbs) Lemon juice : 1 Tablespoon : Salt : To Taste : Pepper : To Taste : Directions. Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas it uses roasted eggplants. I baked mine for about 20 minutes until it was lightly browned. Like many other dishes in the Levant, Mutabbal has made its way to other neighbouring cuisines, including the Jordanian and Syrian ones. Course: Side Dish. If you make any of our recipes let us know how it went via our Social Media platforms. sausage), grilled Halloumi cheese, pickles, Muhammara (a hot pepper “dip”), and other scrumptious starters. Mutabbal is a staple dish in the Lebanese cuisine, usually served as part of “Mezza,” which is an elaborate assortment of appetisers that can be laid out on the table as a standalone feast. Heat a barbecue grill or chargrill pan on medium heat. Mutabbal is a staple dish in the Lebanese cuisine, usually served as part of “Mezza,” which is an elaborate assortment of appetisers that can be laid out on the table as a standalone feast. 4 Lebanese eggplant ; ½ cup extra virgin olive oil ; ½ cup coriander leaves, plus extra to garnish ; ½ cup flat-leaf parsley leaves ; 1-2 small red chillies, seeds removed, chopped ; 1 clove garlic, crushed ; 200g tub Greek-style yoghurt ; 1 tbs lemon juice ; ¼ tsp ground sumac ; 2 tbs pine nuts, toasted ; ½ red onion, thinly sliced ; Method. Add water to cover then bring to the boil, Cook the baby eggplants for around 15 minutes, then drain in a colander, Divide the eggplants between two or more colanders and line them on the inside so they are not overlapping. Drain on absorbent paper. If you are extremely impatient you could probably start eating them after about a week. I’ve seen other recipes that suggest adding a dab of lemon juice, which is also an interesting addition that you may want to try. Thank you for stopping by! Leave to cure for about two weeks before eating. Add lentils, tomatoes, cinnamon, zest and lemon juice and half the parsley. Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. You need patience to make any preserve and makdous isn't any difference. Add olives or cheese if you wish. But Mutabbal can also be singled out of the Mezza conglomerate and served as a “side dish” next to certain foods that go well with it, like Kibbeh (minced meat in a shell of mashed meat and bulgur). Use a good quality extra virgin olive oil as that will affect the overall flavour. Please do not use any of the illustrations and contents in any way without the artist’s written permission. Many of you may be familiar with our baba ganoush recipe, but you might not have come across another famous Lebanese eggplant dish known as 'Rahib' salad.. Lebanese Baked Eggplant (“Sheik ‘al Mishee”) Serves 6-8. What I really love about this meal is the explosion of taste. Fry sliced eggplant in oil until browned on both sides and soft inside. When the eggplant is done, assemble the plates, topping the warm rice or grain with the roasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt or tzatziki– or you could simply season the fresh veggies and rice with salt, lemon and olive oil. Then you can tell everyone all about the very extra long process you suffered just to make your delicious little pickled baby eggplants.