Lebanese Eggplant Casserole

Msakaet al Bathinjan

(3 votes)

2 pounds eggplants, peeled and thickly cut , lengthwise
2 pounds tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
1 cup of quartered and sliced onion
2 tablespoons ground dried mint
10 cloves garlic, fried in oil
6 cloves garlic, crushed with a dash of salt
2 cups vegetable oil (or to cover eggplants)
1 teaspoon salt (as desired)
a dash of sugar
1 fresh red or green chili

Sprinkle salt over eggplant slices. Fry eggplants till golden brown and drain on paper towels.

Fry onion rings until soft. Stir in garlic until golden.

Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.

Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.

Mix dry mint with crushed garlic. Add mint mixture to pot. Cook for 2 minutes.

Remove chili and serve cold with main dishes.


What a wonderful recipe, but Instead of having oil fried eggplant ( because eggplant absorbs a lot of oil), I grilled it and it tasted wonderful.
Omar, Columbus, Ohio

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