Lebanese Baked Eggplant Recipes

Steps:

• Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
• Rinse rice in a sieve under cold water until water runs clear. Drain well.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
• Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
• Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).
• If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

Steps:

• Heat olive oil in pot and fry the eggplants.
• Remove them and put them aside.
• Add the garlic to the same pot for 2 minutes.
• Add the onions and keep until transparent, stirring frequently.
• Add the tomatoes for 2 minutes.
• Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.

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.

Steps:

• Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
• Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
• Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.