LEBANESE EGGPANT SALAD
Steps:
- Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
- When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 169 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 591 mg, Fiber 5 g, Sugar 6 g
LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)
Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.
Provided by Middle Eastern by M
Categories Lebanese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
- Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Nutrition Facts : Calories 416.1, Fat 34.8, SaturatedFat 4.9, Sodium 25.8, Carbohydrate 27.5, Fiber 12.9, Sugar 11.9, Protein 5.3
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
FATTET BETENJAN (EGGPLANT AND YOGURT SALAD)
Make this salad for your next picnic, party, lunch, or even as a simple cold dinner and enjoy it to the last bite.
Provided by Lana daoud
Categories Side Dish Vegetables Eggplant
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Chop pita bread into 1-inch cubes and place on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
- Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
- Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
- Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
- Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 59.1 g, Cholesterol 8.6 mg, Fat 16.7 g, Fiber 13.5 g, Protein 16 g, SaturatedFat 3.1 g, Sodium 2306.9 mg, Sugar 12.8 g
LEBANESE CRUDITES PLATE
Number Of Ingredients 5
Steps:
- Arrange the vegetables in an attractive pattern on a platter and serve.Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
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