Pairs well with Lebanese Fried Eggplant with Vegetables and Pomegranate Molasses
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Lebanese Fried Eggplant with Vegetables and Pomegranate Molasses
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A delicious Lebanese eggplant dish featuring thinly sliced fried eggplants mixed with fresh vegetables, flavored with dried coriander, cumin, garlic, lemon juice, pomegranate molasses, and olive oil, served with crunchy fried bread.
00:30:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- eggplants - 2 (long, sliced thin)
- salt - 1 tablespoon (for salting eggplants) + to taste (to taste, plus about 1 tablespoon for salting eggplants)
- dried coriander - 1 tablespoon (to coat eggplant slices)
- cumin - 1/2 tablespoon (to coat eggplant slices)
- vegetable oil - watch the video to see (for frying eggplants and bread)
- bread - 2 pieces (two loaves, fried until crunchy)
- green onions - 2 (cut into strips)
- cucumbers - 2 (cut as preferred)
- green coriander (cilantro) - watch the video to see (chopped)
- tomato - 1 (thinly sliced)
- hot pepper - 1 (optional, finely chopped)
- garlic cloves - 3 (crushed with a little salt)
- lemon juice - 1 lemon (freshly squeezed)
- dried mint - 1/4 tablespoon (for flavor)
- pomegranate molasses - 2 tablespoons (adds extra kick)
- olive oil - 3 to 4 tablespoons (for mixing and dressing)
Instructions
- Prepare Eggplants: Slice two long eggplants into thin slices. Salt them with about 1 tablespoon of salt, then sprinkle 1 tablespoon dried coriander and 1/2 tablespoon cumin. Mix well to coat all slices. Place in a strainer to drain.
- Prepare Vegetables: Chop two green onions into strips, cut two cucumbers as preferred, chop green coriander, slice one tomato thinly, and finely chop one hot pepper if using.
- Prepare Garlic and Lemon: Crush three garlic cloves with a little salt. Squeeze juice from one lemon and mix with the crushed garlic.
- Fry Bread: In a skillet with vegetable oil, fry two pieces of bread until crunchy. Drain and set aside.
- Fry Eggplants: In the same skillet, fry the eggplant slices in batches until browned and cooked through. Drain excess oil and set aside to cool.
- Mix Ingredients: In a serving bowl, combine the chopped green onions, cucumbers, coriander, tomato, hot pepper, crushed garlic with lemon juice, 1/4 tablespoon dried mint, 2 tablespoons pomegranate molasses, and 3-4 tablespoons olive oil. Add salt to taste and mix well.
- Combine Eggplant and Vegetables: Add cooled fried eggplant slices to the vegetable mixture and gently mix to combine.
- Serve: Arrange the mixture on a serving plate. Serve with the fried bread either on the side or broken on top to add crunch.
