3. To serve, create a well in the middle of the deep serving bowl, and add a drizzle of olive oil and chopped parsley for garnish. It’s a popular Lebanese recipe using eggplant stuffed with a rice and meat mixture and cooked in a tomato broth (similar to kousa). It is important to taste the filling and adjust the flavour as necessary. Sprinkle with fresh Italian parsley. Just like we need to understand what “Anti-pasti, Primo, and Secondo” are, to form a better understanding of the Italian cuisine, Arabic food has its own rationale that needs to be taken into consideration in order to savour its flavours as authentically as possible. Total Time 1 hr. I’m a multi-cultural food and travel illustrator and artist with a passion for Mediterranean folk and tribal cultures + their authentic culinary stories. Thank you for stopping by! October 2016 by Yaansoon        All Rights Reserved ©. If you make any of our recipes let us know how it went via our Social Media platforms. Take into account the eggplants will become more sour as they cure in the oil, Take each dried eggplant and fill generously with the filling, then stack them lightly in the preserving jar, Top them with extra virgin olive oil to cover, sprinkle on some sea salt and seal well. Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Vegan Lebanese Recipes. Make sure you cover the makdous in enough olive oil or they will spoil and develop a mould where they interact with the air. Check out my Illustrated Blog Series covering themes including, Italian and Middle Eastern food, cultural travel, and a dash of women empowerment. Cuisine: Lebanese. This dish is easily made ahead, as well as casserole-style. This recipe doesn't use tahini but relies on lots of finely chopped salad ingredients such as parsley, tomatoes and cucumbers, hence why it is called a salad, even though it can be eaten as a dip. 3 Lebanese eggplant, roughly chopped ; 125g button mushrooms ; 3 tbs olive oil ; 2 tsp oregano ; 2 garlic cloves, peeled, thinly sliced ; 1 lemon, halved ; 135g (1 cup) pitted kalamata olives ; 1 cup parsley ; 1 cup basil ; 2 tbs pine nuts, toasted ; Extra virgin olive oil, to serve ; Method. Make Lebanese eggplant dip right at home with help from a trained chef in this free video clip. It's savoury and sour and spicy all at the same time. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Add water to cover then bring to the boil, Cook the baby eggplants for around 15 minutes, then drain in a colander, Divide the eggplants between two or more colanders and line them on the inside so they are not overlapping. Sprinkle eggplant rounds with 2 tsp salt flakes and set aside for 10 minutes to soften. The latter is the more common approach to serving Mezza, which also includes dishes like Fattoush (salad with fried pita bread), Sujuk (sausage), grilled Halloumi cheese, pickles, Muhammara (a hot pepper “dip”), and other scrumptious starters. 1 teaspoon cinnamon. Season with pepper. 1 large clove garlic, minced. Mix the walnuts with the dried peppers in a mixing bowl, Alternatively, you can arrange the pressed eggplants in a wide rectangular colander with a tray underneath. This site uses Akismet to reduce spam. I have been known to fight my husband for the last bit of walnut on the plate so now when I make my makdous I always stuff them to the brim. Author: Globally Flavored. I have also seen people eat them with mujadara hamra and even with some hummus. This way they will have developed enough of a tang that's needed for that special makdous flavour. From a cultural point of view, it was weird seeing her serve Mutabbal as a standalone dip with toasted pita bread on the side. If you boil them too much they will fall apart and will be difficult to stuff. Woolworths Online supports the Responsible Service of Alcohol. Season with salt and pepper. Makdous. Patty's Food Fare 24,252 views. Thrilled this is how you feel about my artwork , Your email address will not be published. That’s where it serves as an accompaniment to Kibbeh, and as a flavoursome enhancer of this authentic Lebanese dish. You need patience to make any preserve and makdous isn't any difference. When Lebanese eggplant are harvested fresh from the garden they don’t suffer from the bitterness some people associate with eggplants. That is, if that’s what you are after. Lebanese Mutabbal: An Often Misunderstood Eggplant Dip. But each country, and even every small town and village, seems to have its own interpretation of any of these dishes. Set aside. 2. Mar. Mutabbal is a staple dish in the Lebanese cuisine, usually served as part of “Mezza,” which is an elaborate assortment of appetisers that can be laid out on the table as a standalone feast. Lebanese Style Eggplant with Yogurt is the perfect side dish. Keep changing the position of the eggplant so all sides are fire-kissed, and until the skin is slightly burnt on at least two sides. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. Remove from heat, and stir in chickpeas. Lebanese Baked Eggplant (“Sheik ‘al Mishee”) Serves 6-8. Browse our Lebanese recipes. As per Liquor Act 2007, it is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Sprinkle each eggplant with sea salt inside and out, Transfer the red peppers to a fine mesh sieve so the juices completely drain and place in the sun so they dry beside the eggplants, Prepare the preserving jars by running through the dish washer and leave to dry very well, Break up the walnuts or chop until you have a coarse texture. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). The food landscape in the Middle East is very much a shared terrain with strong influences coming together from the Turkish, Armenian, and Lebanese/Syrian cuisines. Grill for 30 minutes. Like many other dishes in the Levant, Mutabbal has made its way to other neighbouring cuisines, including the Jordanian and Syrian ones. It does, however, need to bake longer than stated. Bake for 30 minutes or until golden and tender. Wow guests with your stuffing skills by making Stuffed Eggplant or as we call it in Arabic, Batinjan Mahshi. I sometimes feel Lebanese Mutabbal, also referred to as “Eggplant Dip,” is somewhat misunderstood by foodies less familiar with the Middle Eastern culture. Also, I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a collander in the sink for about 30 minutes. Please do not use any of the illustrations and contents in any way without the artist’s written permission. All our plants are thriving due to recent rain. I watched a video the other day on the YouTube channel of one of America’s famous chefs, and I felt a strong urge to start my “Illustrated Middle Eastern Recipes” blog series with Mutabbal. Reduce heat to medium, and simmer 5 minutes. (function(d){var f = d.getElementsByTagName('SCRIPT')[0], p = d.createElement('SCRIPT');p.type = 'text/javascript';p.async = true;p.src = '//widgets.wp.com/platform.js';f.parentNode.insertBefore(p,f);}(document)); Yaansoon owns the copyright to all the illustrations, images and contents on Yaansoon Illustration + Art (unless otherwise specified). 1 lb. Then they are dried (preferably in the sun) for a few days until they are ready to be stuffed. We have many different varieties such as corn, zucchini, lebanese zucchini, Thai eggplant, eggplant, sweet potato, silverbeet, squash, chilli capsicum & many herbs in the beds in the morning playground. Lebanese Makdous (Cured Eggplant with walnuts and peppers), Lebanese Lemon Garlic Chicken and Potatoes. However, Mezza is usually introduced as a prelude to a meatier Lebanese barbecue meal. Enjoy! Now here's a thing that will excite a many Lebanese. When the eggplant is done, assemble the plates, topping the warm rice or grain with the roasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt or tzatziki– or you could simply season the fresh veggies and rice with salt, lemon and olive oil. Preheat oven to 200°c fan forced. Woolworths Online supports the Responsible Service of Alcohol. Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas it uses roasted eggplants. Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. Enjoy stuffed eggplant, grilled eggplant for salads, crumbed eggplant to mimic schnitzel or cooked down to a soft and silky eggplant curry.Browse our full collection of eggplant recipes to find all the amazing dishes you can make with this vibrant vegetable. Then they are pressed very tightly so all the moisture drains out. 25, 2009. Where this dish originates, Mutabbal is seldom served on its own. Ingredients: 2 medium-sized eggplants. You can use either birds eye chilli or scotch bonnets depending on your personal spice level. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. What I really love about this meal is the explosion of taste. Place eggplant shells on tray and bake for 20 minutes. Course: Side Dish. Yes I have been known to smuggle makdous in my luggage from Lebanon and even though once it leaked garlicky oil on my clothes I didn't care as it was worth it . Lebanese Mutabbal, aka Middle Eastern Eggplant Dip, can be served as a side dish with Kibbeh (stuffed meat and bulgur balls), or as part of an elaborate appetisers course called Mezza. Just simply follow the steps and feel the excitement as you open your first jar of makdous that you made with your own hands. Modified: Nov 10, 2020. I'm talking very small so they fit inside the palm of your hand. These baby eggplants appear at the beginning of summer around June and can be found in Middle Eastern grocery shops. Light and refreshing with fire roasted eggplant and garden veggies such as cucumbers, tomatoes, and sweet red onions. As per Liquor Act 2007, it is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Salt and pepper, to taste. If you are extremely impatient you could probably start eating them after about a week. The quickest way to do this is running them through the dishwasher and leaving them out to dry. Servings: 6. We go crazy for it. Arrange eggplant, cut-side up, in a single layer. Lebanese eggplants are great in all the traditional Mediterranean recipes like Moussaka and Ratatouille. Meanwhile, heat oil in a large frying pan over medium heat. It is part of a culinary system that places it within two different contexts, one being the Lebanese “Mezza.”. This means that you don’t have to bother with salting them before use. It’s super creamy, has a hint of smokiness, and made with simple everyday ingredients! Lebanese.Chef. Hi! Lebanese Fetteh - Duration: 8:27. This simple vegetarian side dish was inspired by a Mediterranean platter I had out a few weeks ago. They are cured in olive oil and the longer you marinate them, the more sour they will be. The Palestinian cuisine for instance is a hybrid between the Lebanese and, to an extent, the Egyptian cuisine and often offers its own trademark twist to known Lebanese dishes. Cured baby eggplants stuffed with walnuts, peppers chilli and garlic, With a sharp knife gently peel away the tops, they should come away without much difficulty, Make a slit down one side stopping just before the end. The makdous will be good for up to a year. bulgur). 2. grass-fed lean ground beef. Line a large baking tray with baking paper. Your email address will not be published. Alternatively, they are just as good in Asian dishes like Green Chicken curry. Cook Time 50 mins. For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). Taste the filling to make sure it is not too spicy or salty. Heat a barbecue grill or chargrill pan on medium heat. My favourite way to eat them is for breakfast with some scrambled eggs. You might think of makdous as something only experienced village ladies make but actually they are not that difficult to get right. 1. Extra virgin olive oil. If they are too big they will have too many seeds and will turn out bitter. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. After 48 hours, transfer the pressed eggplants to a clean flat tray and leave to dry preferably in direct sunlight, When the eggplants are drying in the sun, prepare the red peppers by pulsing them in the food processor until they are finely chopped but not mushed completely, When the red peppers and eggplants have completely dried (after at least a few hours in the sun or the next day), start to prepare the rest of the filling. Although Mutabbal (in Arabic) is commonly referred to as Eggplant Dip (in English), it’s not really a dip. The perfect pickled combination of flavours and textures - crunchy walnut and smooth eggplant. Students were very keen to hear about the pollination process & the club will put ‘bug hotels’ around . Perfect on its own but often served alongside barbeque or grilled meats over flat … Add the crushed garlic with a pinch of salt and mix. Red peppers are traditionally used and I have used both bell and the longer Romero peppers for extra flavour. Ingredients. Delicious and easy to follow recipes from Woolworths. When you have finished stuffing them, don't press them too tightly inside the preserving jar - just stack them lightly on top of each other allowing for a little space between each one so the olive oil can trickle down to the bottom. I'm also the blogger behind "The Illustration Blog of a Nomadic Mediterranean Foodie" on Yaansoon.com. Mutabbal is a staple dish in the Lebanese cuisine, usually served as part of “Mezza,” which is an elaborate assortment of appetisers that can be laid out on the table as a standalone feast. I’ve seen other recipes that suggest adding a dab of lemon juice, which is also an interesting addition that you may want to try. Makdous are a traditonal Lebanese preserve made from little baby eggplants stuffed with walnuts, red peppers, chilli and garlic. https://www.epicurious.com/.../lebanese-style-stuffed-eggplant-358052 Required fields are marked *. 1. You are aiming for a coarse texture. Cook for 5 minutes. This great recipe for the traditional Baba Ganoush from Lebanon is a smoky, creamy and spicy dip that is prepared from a few ingredients such as roasted eggplants, tahini and garlic. Add olives or cheese if you wish. If you are using a screen reader to navigate the Woolworths website please select the “Accessibility On” switch in accessibility settings. Make sure you sterilise your preserving jars beforehand. This is inspired by a traditional Lebanese food recipe however this is a plant based version. Follow Yaansoon on WordPress.com Mash into smaller pieces until almost a paste. The flavor is rich and unique, but the ingredients are simple and accessible. Wash the baby eggplants, then place in a large pot and cover with a heat proof plate. Cut the leek in quarters lengthways. Makdous is made from very tiny baby eggplants. Add oil and eggplant flesh. Illustrated recipe + Food illustration by illustrator and artist Yaansoon, Filed Under: Illustrated Middle Eastern Recipes Tagged With: Botanical Illustration, Culture, Food, Food Illustration, Illustrated Recipes, Illustration, Lebanese Food, Line Drawing, Linear Drawing, Middle Eastern Food, Mutabbal, Pen and Ink Illustration, Pen-and-Ink, Side Dish, Starter, Travel, Hi Dominic, thank you so much for your lovely comment! sausage), grilled Halloumi cheese, pickles, Muhammara (a hot pepper “dip”), and other scrumptious starters. The whole process just to get them ready for stuffing takes a few days. We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! Cook 45 to 50 minutes, or until eggplant is tender. But Mutabbal can also be singled out of the Mezza conglomerate and served as a “side dish” next to certain foods that go well with it, like Kibbeh (minced meat in a shell of mashed meat and bulgur). Chop the garlic with the chilli either in a processor or by hand. Est. Before you seal your preserving jars, sprinkle some sea salt on the top to keep the conditions perfect for curing. Lebanese Makdous (Cured Eggplant with walnuts and peppers) Now here's a thing that will excite a many Lebanese.