Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/2 cup of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of tomato paste
- 1/2 cup of water
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh cilantro
- 1 lemon, cut into wedges
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and score the flesh with a knife.
3. Brush the eggplants with olive oil and place them in a baking dish, cut side up.
4. Bake the eggplants for 30 minutes or until they are tender and lightly browned.
5. While the eggplants are baking, heat the remaining olive oil in a pan over medium heat.
6. Add the onion and garlic and sauté until they are soft and translucent.
7. Add the cumin, paprika, salt, and black pepper and stir until fragrant.
8. Add the tomato paste and water and stir until well combined.
9. Simmer the sauce for 10 minutes or until it thickens.
10. Remove the eggplants from the oven and spoon the sauce over them.
11. Return the eggplants to the oven and bake for an additional 10 minutes.
12. Remove the eggplants from the oven and sprinkle them with the chopped parsley, mint, and cilantro.
13. Serve the eggplants hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 20g
Carbohydrates per serving: 16g
Protein per serving: 3g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of garlic instead of minced garlic.
- You can use any type of herb instead of parsley, mint, and cilantro.
- You can use lime instead of lemon.
Variations:
- You can add chopped bell peppers to the sauce.
- You can add crumbled feta cheese on top of the eggplants before baking.
- You can add chopped nuts to the herb mixture.
Tips and Tricks:
- Make sure to score the eggplants before baking to allow the sauce to penetrate the flesh.
- You can sprinkle some salt on the eggplants before baking to draw out excess moisture.
- You can use a food processor to chop the herbs quickly and evenly.
Storage Instructions:
You can store the leftover eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
You can reheat the eggplants in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation Ideas:
You can serve the eggplants on a platter with the lemon wedges arranged around them.
Garnishes:
You can garnish the eggplants with additional chopped herbs or a drizzle of olive oil.
Pairings:
Abnabat baked eggplant pairs well with grilled chicken or lamb.
Suggested Side Dishes:
You can serve the eggplants with a side of rice or a salad.
Troubleshooting Advice:
- If the eggplants are not tender after 30 minutes, bake them for an additional 10-15 minutes.
- If the sauce is too thick, add more water to thin it out.
Food Safety Advice:
Make sure to wash the eggplants and herbs thoroughly before using them.
Food History:
Abnabat baked eggplant is a traditional Middle Eastern dish that is popular in Lebanon and Syria.
Flavor Profiles:
Abnabat baked eggplant has a savory and slightly sweet flavor with a hint of smokiness from the roasted eggplants.
Serving Suggestions:
Abnabat baked eggplant is a great appetizer or side dish that can be served with pita bread or crackers. It also makes a delicious vegetarian main course.
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