Pairs well with Lebanese Stir-Fried Eggplant
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Lebanese Stir-Fried Eggplant
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A heartwarming Lebanese recipe that transforms eggplant into a flavorful dish with garlic, mint, coriander, and a mix of peppers. This dish can be enjoyed hot or cold, making it versatile and perfect for any meal.
00:45:00 total
Serves 4
medium
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Ingredients
- eggplants - 4 (long ones preferred, approximately 400 grams)
- salt - watch the video to see (to taste)
- colored peppers - 3 (or three green peppers if colored not available)
- medium onions - 3
- garlic cloves - 6 (plus additional for sauce)
- dried mint - 1 small tablespoon
- tomatoes - 4 (finely chopped)
- vegetable oil - 3/4 cup
- dried coriander - 1 tablespoon
- olives - watch the video to see (optional)
Instructions
- Prepare Eggplants: Peel eggplants partially for a nice shape, cut each into three sections, salt lightly, and set aside to release water.
- Prepare Vegetables: Slice peppers and onions. Crush garlic with a little salt and mix with dried mint.
- Fry Eggplants: Heat vegetable oil and fry eggplants until golden. Remove and drain on kitchen paper.
- Cook Garlic and Onions: In the same oil, cook garlic until pink, then add onions until translucent.
- Add Peppers and Season: Add hot pepper and bell peppers, cooking until they are wilted but not mushy. Add dried coriander and continue to cook.
- Add Tomatoes: Incorporate tomatoes, season with salt, and let simmer for 10 minutes until the sauce thickens.
- Final Seasoning: Add the garlic and mint mixture, cover, and cook for another 7-8 minutes.
- Combine with Eggplant: Add the fried eggplant back into the pan, optionally add olives, adjust seasoning, cover, and cook until eggplants are tender, about 10 minutes.
- Serve: Turn off the heat and serve the dish hot or cold as preferred.
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