Lebanese Eggplant Casserole
Msakaet al Bathinjan (3 votes)
2 pounds eggplants, peeled and thickly cut , lengthwise
Sprinkle salt over eggplant slices. Fry eggplants till golden brown and drain on paper towels.
2 pounds tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
1 cup of quartered and sliced onion
2 tablespoons ground dried mint
10 cloves garlic, fried in oil
6 cloves garlic, crushed with a dash of salt
2 cups vegetable oil (or to cover eggplants)
1 teaspoon salt (as desired)
a dash of sugar
1 fresh red or green chili
Fry onion rings until soft. Stir in garlic until golden.
Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.
Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.
Mix dry mint with crushed garlic. Add mint mixture to pot. Cook for 2 minutes.
Remove chili and serve cold with main dishes.
What a wonderful recipe, but Instead of having oil fried eggplant ( because eggplant absorbs a lot of oil), I grilled it and it tasted wonderful.
Omar, Columbus, Ohio
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