Pairs well with Lebanese Eggplant Moutbak
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Lebanese Eggplant Moutbak
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A healthy, easy, quick, and economical Lebanese eggplant dish prepared with a flavorful spiced tomato sauce and oven-roasted eggplants. It can be served hot or cold and is delicious with bread.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- eggplants - 2 large (large, doubled eggplants)
- salt - watch the video to see (to taste, plus some for crushing garlic)
- cumin - 1/2 tablespoon (ground)
- paprika - 1/2 tablespoon (ground)
- dried coriander - 1 tablespoon (ground, largest amount of spices)
- olive oil - about 1/4 cup + 1 tablespoon per eggplant piece (for roasting eggplants and cooking sauce)
- medium onions - 2 medium (cut into slices)
- peppers - watch the video to see (seeds removed, cut into cubes)
- tomatoes - watch the video to see (cut into cubes)
- tomato paste - 1.5 tablespoons (for sauce)
- cayenne pepper - watch the video to see (optional, for a spicy kick)
- water - watch the video to see (just enough to submerge tomatoes partially)
- garlic cloves - about 1 tablespoon crushed (crushed with salt)
- parsley - 1 large tablespoon (chopped, for garnish and flavor)
Instructions
- Prepare Eggplants: Peel the eggplants partially, leaving some skin. Cut into thick slices and make shallow cuts (lines) in each slice without cutting all the way through to create pockets for the marinade.
- Make Marinade and Marinate Eggplants: In a cup, mix salt, cumin, paprika, and dried coriander. Inject and marinate the eggplant slices thoroughly with this spice mixture.
- Arrange and Roast Eggplants: Place the marinated eggplant slices on a butter paper-lined tray. Drizzle about a tablespoon of olive oil on each piece. Roast in an oven preheated to 180-200°C (top and bottom heat) until browned and about three-quarters cooked.
- Prepare Sauce: Heat about 1/4 cup olive oil in a tray. Add sliced onions and cook until transparent. Add cubed peppers and stir-fry for about 3 minutes. Add remaining marinade spices, tomato paste, and optional cayenne pepper. Stir for 2 minutes.
- Add Tomatoes and Simmer: Add cubed tomatoes and cook covered for about 5 minutes, stirring twice, until tomatoes wilt and release juice. Add just enough water to partially submerge tomatoes and bring to a boil.
- Combine Eggplants with Sauce: Remove eggplants from oven and add them to the boiling sauce. Do not stir immediately; cover and let sit for about 10 minutes on medium heat to allow flavors to meld and eggplants to finish cooking.
- Add Garlic and Parsley: Crush garlic cloves with a little salt and add to the sauce for a fresh garlic flavor. Adjust salt if needed. Sprinkle chopped parsley on top before serving.
- Serve: Serve the eggplant moutbak hot or cold, preferably with bread.
