Eggplant, also known as badhinjan in the Middle East, is a key ingredient in many of the region’s most popular meals. From creamy dips to rich, hearty stews, this versatile vegetable is utilized in a variety of dishes to produce unique tastes. Below, we’ll look at five must-try Middle Eastern eggplant dishes that are both flavorful and simple to prepare at home.
Table of Contents
1. Baba Ganoush: A Creamy, Smoked Eggplant Dip
Baba Ganoush is one of the most popular Middle Eastern eggplant recipes. It’s a creamy, smoky dip that’s a must-have on every meze table.
Ingredients:
- 2 large eggplants
- 2–3 cloves garlic
- 3 tablespoons tahini
- Juice from 1 lemon
- 2 tablespoons olive oil
- Salt, to taste
- Chopped parsley for garnish
Instructions:
- Preheat the oven to 400 °F (200 °C).
- Pierce the eggplants with a fork and arrange on a baking sheet. Roast for 30-40 minutes, until the skin is browned and the meat is soft.
- Once cooled, scrape the meat into a dish and discard the skin.
- Mash the eggplant with a fork or pulse it in a food processor to get a smoother texture.
- Combine tahini, garlic, lemon juice, olive oil, and salt.
- Finish with chopped parsley and a sprinkle of olive oil. Serve with pita bread or fresh vegetables.
Why You Will Love It:
The smoky taste of roasted eggplant, paired with the richness of tahini, makes this dip enticing. It’s an ideal beginning or snack!
2. Imam Bayildi: Stuffed Eggplant with Olive Oil
Imam Bayildi, which means “the imam fainted,” is a Turkish-origin dish that is famous across the Middle East. Legend has it that an imam fainted after eating this meal, either because it was so good or because of the quantity of olive oil used! It’s a delicious vegan choice.
Ingredients:
- 4 medium eggplants
- 2 sliced onions
- 4 chopped garlic cloves
- 2 diced tomatoes
- 1/4 cup olive oil
- 1 teaspoon sugar
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions:
- Cut slits along the center of each eggplant without going all the way through.
- In a skillet, heat olive oil and sauté the onions and garlic until tender.
- Add the tomatoes, sugar, salt, and pepper, and simmer for approximately 10 minutes.
- Stuff the eggplants with the onion-tomato mixture and put them in a baking dish.
- Drizzle with extra olive oil, then bake for 45-60 minutes at 350°F (175°C).
- Garnish with fresh parsley and serve warm or at room temperature.
Why You Will Love It:
The eggplant becomes melt-in-your-mouth soft as it absorbs the sweet and savory flavors from the onion and tomato mixture. It’s an excellent side dish or light main entrée.
3. Moussaka (Middle Eastern Style): A Rich and Hearty Casserole
Though Greek Moussaka is more well-known, the Middle Eastern version is just as excellent, with layers of fried eggplant, minced beef, and tomatoes.
Ingredients:
- 2 large, sliced eggplants
- 1 pound ground lamb or beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- Salt and pepper, to taste
- Olive oil for frying
- Optional: Serve with plain yogurt
Instructions:
- Salt the eggplant slices and let them soak for 30 minutes before patting them dry.
- Heat the oil in a skillet and cook the eggplant slices until golden brown. Set aside.
- In the same pan, sauté the onions and garlic until tender. Cook the ground meat, cinnamon, allspice, salt, and pepper until browned.
- Add the tomatoes and simmer for another 10 minutes.
- In a baking dish, arrange half of the eggplant slices, then the meat mixture, and finally the remaining egg-plant.
- Bake at 375°F (190°C) for 30-40 minutes. Serve with yogurt for a refreshing contrast.
Why You Will Love It:
This layered casserole mixes soft egg-plant with fragrant spiced beef, making it a satisfying and substantial meal.
4. Mutabbal: A Smokier and Spicier Version of Baba Ganoush
Mutabbal is sometimes mistaken for Baba Ganoush, but it is spicier and more flavorful due to the inclusion of ingredients such as yogurt and chili peppers.
Ingredients:
- 2 large egg-plants
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 small chili pepper, minced
- Juice from 1 lemon
- 2 tablespoons yogurt
- Salt, to taste
- Olive oil for drizzling
Instructions:
- Roast the egg-plants until the skin is browned and the flesh is tender.
- Peel the skin off the flesh and mash it in a dish.
- Combine the tahini, garlic, chili, lemon juice, yogurt, and salt.
- Mix well and sprinkle with olive oil before serving.
Why You Will Love It:
Mutabbal is a fantastic take on the classic egg-plant dip, with the yogurt adding a creamy richness and the chili providing a mild heat.
5. Eggplant Fatteh: A Layered Eggplant and Bread Dish
Fatteh is a layered meal that includes crunchy bread, soft egg-plant, and a yogurt-tahini sauce. It’s a great way to eat egg-plant while still satisfying your carb cravings.
Ingredients:
- 2 medium eggp-lants, diced
- 2 pita breads, sliced into small squares
- 1 cup plain yogurt
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 teaspoon cumin
- Salt, to taste
- Pine nuts and parsley for garnish
Instructions:
- Fry the pita bread squares until crisp, then put aside.
- In the same pan, cook the diced egg-plant until soft.
- To prepare the sauce, combine yogurt, tahini, garlic, cumin, and salt.
- Layer the fried bread on the bottom of a serving plate, then the fried egg-plant, and finally the yogurt-tahini sauce.
- Garnish with pine nuts and parsley.
Why You Will Love It:
This meal is a tactile joy, with crunchy bread, soft egg-plant, and creamy yogurt sauce that provide a pleasing taste in every bite.
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