Best Egyptian Eggplant Recipes

Egyptian Eggplant Omelet image

Provided by breezermom

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium eggplant, about 1 lb
1 medium onion, chopped, about 1/2 cup
1/2 lb ground beef or 1/2 lb ground lamb
2 garlic cloves, minced
8 eggs, beaten
1/4 cup parsley, snipped
1 teaspoon coriander, ground
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/8 teaspoon black pepper

Steps:

Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

Egyptian Eggplant Dish (Masaa'a) image

Provided by UmmIbrahim

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large eggplant, cut into 1/2 inch slices
2 large potatoes, cubed
1 green bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 garlic cloves, chopped
1 large onion, thinly sliced
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1 teaspoon good mustard
oil, for frying

Steps:

Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
Fry pepper slices in oil until tender, set aside.
In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
Add in the veggies and tomato sauce and mix well.
Cook just long enough to heat through.
Sprinkle with chickpeas.
Enjoy!

Egyptian Eggplant image

Provided by Jamilahs_Kitchen

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 medium eggplant, cut into cubes
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 ounce water
1 tablespoon olive oil
1 (8 ounce) can chickpeas (drained)
1 red bell pepper, cut into pieces
2 ounces pickled jalapeno pepper juice
4 -6 pickled jalapeno peppers (sliced)
1/2 cup low sodium chicken broth
1/2 cup tomato sauce

Steps:

Peel eggplant if you prefer it without the skin like I do.
Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
Cut bell pepper into cubes.
Saute bell pepper and eggplant in olive oil for a couple minutes.
Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
Season with sea salt.
Allow to reduce down until eggplant is soft and chickpeas are tender.
Server Immediately
I like mine with some pita bread, yogurt and it's a nice side dish for fish.

Nutrition Facts : Calories 320.6, Fat 9.7, SaturatedFat 1.4, Sodium 2583.3, Carbohydrate 53.5, Fiber 17.6, Sugar 12.9, Protein 11.4

EGYPTIAN PICKLED EGGPLANT image

Categories Vegetable

Number Of Ingredients 12

5 Japanese eggplants (thinner and longer
than traditional eggplants).
Boiled in water for 30 minutes then
drained well and cooled to room
temperature
2 heads garlic -- cleaned and pressed
or chopped
1 hot pepper -- chopped
1 teaspoon salt
1 cup vinegar
1/2 cup sea salt
4 cups water

Steps:

Cut each eggplant lengthwise into two halves. Mix garlic with hot pepper and salt. Fill each eggplant half with some of the garlic mixture. Pinch the eggplant slightly to keep the filling inside. You can use a string, parsley stems, or other media to tie them. Arrange the stuffed eggplants in a pickling jar. Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to room temperature. Pour the liquid on the eggplant to cover by at least 3 inches. Seal jar and set to pickle for 2-3 weeks.