Pairs well with Stuffed Eggplant
Show only recipes from Lebanon
Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 23d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Stuffed Eggplant
(1.0)
8.9K views • 1mo ago
601
45
6.7% engagement
A delicious and easy Lebanese dish made with eggplants stuffed with a flavorful mixture of vegetables and spices.
00:25:00 total
Serves 4
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- eggplants - 7 (peeled)
- salt - watch the video to see (to sprinkle on eggplants)
- onions - 2 (cut into wedges)
- bell pepper - 3 (sliced, seeds removed)
- hot pepper - 1 (optional)
- tomatoes - 4 (cut into cubes)
- garlic - 1.5 heads (crushed)
- dried coriander - 1 tablespoon (for seasoning)
- cumin - 0.5 tablespoon (for seasoning)
- paprika - 0.5 tablespoon (for seasoning)
- vegetable oil - 0.5 cup (for frying)
- water - 1 cup (to add to sauce)
- olive oil - 3 tablespoons (to add to sauce)
- parsley - watch the video to see (for garnish)
Instructions
- Prepare Eggplants: Peel the eggplants and sprinkle with salt. Let them sit for a few minutes.
- Prepare Vegetables: Cut onions into wedges, slice bell peppers and hot pepper, and cube the tomatoes.
- Crush Garlic: Crush garlic with a little salt and mix with coriander, cumin, and paprika.
- Stuff Eggplants: Stuff each eggplant with the prepared mixture.
- Fry Eggplants: Heat vegetable oil in a pan and fry the stuffed eggplants until they are golden.
- Cook Vegetables: In the same pan, add onions, bell peppers, and hot pepper. Stir for 3 minutes.
- Add Tomatoes: Add cubed tomatoes and a pinch of salt. Cook until tomatoes release their water.
- Prepare Sauce: Add water and olive oil to the pan, cover, and let simmer for 5 minutes.
- Combine Eggplants and Sauce: Place the stuffed eggplants in the sauce and cover. Cook for 7 minutes.
- Garnish and Serve: Sprinkle with parsley and serve hot or cold.
