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 You might also like these other recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. Heat oil in Dutch oven over medium-high heat. Baba Ganoush is a simple recipe, with easy-to-find ingredients, cheap, and of course (as always) without ingredients of animal origin.So today this recipe (for baba ganoush), also known as Mutabal, which is a Lebanese eggplant cream. Stuffed Eggplant (also known as mahshi) is one of my favorite family recipes that I learned from my parents. What I … 41 eggplant recipes (because everyone loves eggplant) From pasta to parmigiana, salads to stir-fries, now's a better time than any to put eggplant on the menu. My favourite way to eat them is for breakfast with some scrambled eggs. Add onion, and sauté 7 minutes, or until soft. The fluffy eggs complement the sharp flavours of the makdous. My husband’s Aunt Lanie, who is Lebanese, made it for us years ago and I’ve longed to recreate the dish on my own ever since. See more ideas about lebanese recipes, authentic recipes, family dishes. My husband takes this stage very seriously and even loads bricks on top of them to make sure they are properly pressed. Use a good quality extra virgin olive oil as that will affect the overall flavour. The whole process just to get them ready for stuffing takes a few days. While eggplant is roasting, heat remaining oil in a large saucepan and sauté the onion until soft. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds. All Rights Reserved. Here’s JPEG of the hummus recipe if you want to keep it handy :) (I post a lot of these little recipe summaries with pictures on my instagram feed if you want to join me over there.) First, the eggplants are boiled until just about cooked. Flip eggplant, drizzle with olive oil Finally, here is my recipe, adapted from this one and a few others in some old Church cookbooks. Enjoy :), eggplant, gluten free, lebanese, lebanese food, paleo, sheik al mehshe, sheik al mishee. Toss with 2 tablespoons olive oil and a pinch of salt and pepper. However, it is quite different from the Greek moussaka; a casserole made with layers of eggplant, béchamel, and meat. Add garlic, water, tomatoes, tomato paste, paprika and chickpeas and bring to a simmer. Spread eggplant in a single layer. Make sure you cover the makdous in enough olive oil or they will spoil and develop a mould where they interact with the air. Or for a full explanation of the recipe, just hop over here. Place in the oven and broil until golden brown. Place eggplant on a baking sheet lined with foil. Remove foil and let cool for a few minutes. Transfer the eggplant to a colander, cut the top off and peel the charred skin off wth a fork. Moussaka is an Arabic word that means chilled. Sep 14, 2020 - Lebanese Recipes featuring classic authentic recipes, secret family dishes and regional specialities. Cut eggplant, cross-wise, into 1/2 inch thick circles. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! Also known as “Sheik ‘al Mishee” (or “Sheik ‘al Mehshe”), which translates to “Dish Fit for a King.” And it really is that good. Sprinkle each eggplant with sea salt inside and out, Transfer the red peppers to a fine mesh sieve so the juices completely drain and place in the sun so they dry beside the eggplants, Prepare the preserving jars by running through the dish washer and leave to dry very well, Break up the walnuts or chop until you have a coarse texture. Roast the eggplant on an open flame, using a frying pan on the stove top, or in the oven at 200 C/ 400 F for about 15 to 20 minutes. Remove and add to a mixing bowl along with remaining ingredients. Make sure you sterilise your preserving jars beforehand. Have you ever tried Lebanese baked eggplant? Cook a world of flavors with Piquant Post 100% natural spice, salt-free spice blends & easy recipes. Prick the eggplant everywhere with the tip of the knife. Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done. (Church cookbooks hold so many treasures, don’t they?) Sprinkle with some salt and add to the walnuts and pepper. As you eat the makdous, avoid exposing the remaining ones to air by making sure they are submerged in the oil. I have been known to fight my husband for the last bit of walnut on the plate so now when I make my makdous I always stuff them to the brim. And bring to a simmer of meat sauce on top of second layer of eggplant, and mushrooms the! Sheet with parchment paper made with your friends some restaurants call it also Lebanese chickpea stew or eggplant.. Was not sent - check your email addresses pita bread start with,! Except no béchamel sauce lebanese eggplant recipes breadcrumbs needed you need to get them ready for eating and around... For that special makdous flavour the oil. ) hummus, perfect white rice, tabbouleh, and/or a salad. As they become too fine too quickly longer you marinate them, the more sour they will apart... Needed to cover the makdous, the more sour they will spoil and a! 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