Pairs well with Lebanese Eggplant with Tomatoes
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Lebanese Eggplant with Tomatoes
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A delicious and simple Lebanese recipe combining eggplant and tomatoes with garlic, onion, peppers, lemon, parsley, and tahini for a flavorful dish served hot or cold.
00:20:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- eggplants - 2 medium (2 medium-sized eggplants, halved)
- tomatoes - 2 medium (2 medium tomatoes, halved)
- salt - watch the video to see (to sprinkle on eggplants and tomatoes, and to taste in final dish)
- garlic cloves - 4 cloves (4 cloves total; 2 sliced for cooking, 2 crushed with salt for final mix)
- small pepper - 1 small (1 small hot pepper, sliced)
- small onion - 1 small (1 small onion, sliced)
- olive oil - 4 tablespoons (4 tablespoons for cooking plus extra for garnish)
- water - 1/2 tea cup (about half a tea cup (room temperature) added during cooking)
- lemon - 1.5 lemons (1.5 lemons, juice squeezed and added with crushed garlic)
- parsley - 2 tablespoons chopped (small bunch, chopped to about 2 tablespoons)
- green onion - 1 stalk (1 green onion, chopped into wedges)
- sweet paprika - 1/2 tablespoon (half tablespoon)
- dried coriander - 1 tablespoon (1 tablespoon)
- sesame tahini - 4 tablespoons (4 tablespoons)
Instructions
- Prepare Vegetables: Cut eggplants and tomatoes in half. Remove green stems from tomatoes. Sprinkle salt on eggplants and tomatoes and let eggplants sweat with a little water.
- Slice Aromatics: Slice garlic cloves, onion, and hot pepper into slices.
- Cook Aromatics: Heat 4 tablespoons olive oil in a frying pan over medium heat. Add sliced garlic, onion, and hot pepper. Stir and wilt for about 3 minutes.
- Add Eggplant and Tomatoes: Add salted eggplants and tomatoes to the pan. Cover and cook for 2 minutes without stirring. Add half a tea cup of room temperature water and cover again.
- Cook Until Soft: After water evaporates, turn eggplants and tomatoes over. Cover and cook for another 3 minutes until soft.
- Peel and Chop: Remove eggplant and tomato skins easily. Cut tomatoes to remove hard parts.
- Mash and Season: Reduce heat to low. Mash eggplants and tomatoes well. Add sweet paprika, dried coriander, chopped green onion, and salt to taste. Stir to blend flavors.
- Add Garlic, Lemon, and Tahini: Add crushed garlic mixed with lemon juice and 4 tablespoons tahini. Stir for 1.5 minutes until well combined.
- Add Parsley and Finish: Add chopped parsley, stir briefly, then turn off heat to keep parsley fresh. Do not cook parsley.
- Serve: Transfer to serving dish, decorate as desired, and drizzle with olive oil. Serve hot or cold.
