Msakaet al Bathinjan

Msakaet al Bathinjan Recipe - Vegetarian Lebanese Dish

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Msakaet al Bathinjan is a traditional Middle Eastern dish that features eggplants as the star ingredient. This flavorful and hearty dish is perfect for vegetarians and meat lovers alike.

History

Msakaet al Bathinjan has been enjoyed in Middle Eastern cuisine for centuries. It is a popular dish in countries like Lebanon, Syria, and Jordan, where eggplants are abundant and commonly used in cooking.

Ingredients

32 oz (907 g) of eggplants, peeled and thickly cut lengthwise
32 oz (907 g) of tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned, washed and drained
1 cup of quartered and sliced onion
2 tbsp of ground dried mint
10 cloves of garlic, fried in oil
6 cloves of garlic, crushed with a dash of salt
2 cups of vegetable oil (or enough to cover eggplants)
1 tsp of salt (as desired)
a dash of sugar
1 fresh red or green chili

How to prepare

Sprinkle salt over eggplant slices.
Fry the eggplants until golden brown and drain them on paper towels.
Fry the onion rings until soft.
Stir in the garlic until golden.
Add tomatoes, chickpeas, chile, salt, and sugar.
Bring the mixture to a boil for 5 minutes.
Add the fried eggplants.
Cover the pot and cook on moderate heat for 10 minutes.
Mix dry mint with crushed garlic.
Add the mint mixture to the pot.
Cook for 2 minutes.
Remove the chile and serve cold with main dishes.

Variations

Add ground lamb or beef for a meatier version of the dish.
Top with crumbled feta cheese or chopped parsley for added flavor.
Substitute the chickpeas with lentils or white beans for a different twist.

Cooking Tips & Tricks

Make sure to peel and slice the eggplants evenly to ensure they cook evenly.

- Frying the eggplants until golden brown adds a delicious crispy texture to the dish.

- Adding a dash of sugar helps balance out the acidity of the tomatoes.

- Cooking the dish on moderate heat allows the flavors to meld together perfectly.

Serving Suggestions

Msakaet al Bathinjan can be served as a main dish with a side of rice or bread. It also pairs well with a fresh salad or yogurt on the side.

Cooking Techniques

Frying the eggplants until golden brown adds a delicious crispy texture to the dish.

- Cooking the dish covered allows the flavors to meld together perfectly.

Ingredient Substitutions

If you don't have dried mint, you can use fresh mint leaves instead.

- You can use canned tomatoes instead of fresh tomatoes for convenience.

Make Ahead Tips

Msakaet al Bathinjan can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Msakaet al Bathinjan in a decorative serving dish and garnish with fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine or a refreshing mint tea. It also goes well with a side of hummus and pita bread.

Storage and Reheating Instructions

Store any leftovers of Msakaet al Bathinjan in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Msakaet al Bathinjan contains approximately 250 calories.

Carbohydrates

Msakaet al Bathinjan is a carb-rich dish due to the chickpeas and eggplants. Each serving contains approximately 30 grams of carbohydrates.

Fats

This dish is relatively low in fat, with each serving containing around 8 grams of fat.

Proteins

Thanks to the chickpeas, Msakaet al Bathinjan is a good source of plant-based protein, with each serving providing around 10 grams of protein.

Vitamins and minerals

Eggplants are rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. This dish also contains a good amount of fiber.

Alergens

This dish contains chickpeas, which may be an allergen for some individuals. It is also important to note that eggplants belong to the nightshade family and may cause allergic reactions in some people.

Summary

Overall, Msakaet al Bathinjan is a nutritious and well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Msakaet al Bathinjan is a delicious and nutritious Middle Eastern dish that is perfect for a hearty and satisfying meal. With its flavorful combination of eggplants, tomatoes, and chickpeas, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Msakaet al Bathinjan. It was given to me by a dear friend who had just returned from a trip to the Middle East. The dish looked so delicious and exotic, with layers of eggplant, tomatoes, and spices. I knew I had to learn how to make it.

My friend described how she had learned to make Msakaet al Bathinjan from a local woman in a small village in Lebanon. The flavors were bold and authentic, and she was kind enough to share the recipe with me. I was thrilled to have the opportunity to add another authentic Middle Eastern dish to my repertoire.

I set to work gathering the ingredients for the dish. I knew that I would need ripe eggplants, fresh tomatoes, fragrant garlic, and a blend of spices including cumin, paprika, and cinnamon. I also needed some olive oil to sauté the vegetables and give the dish a rich, Mediterranean flavor.

As I began to prepare the dish, I was struck by the simplicity of the ingredients and the complex flavors that they created when combined. The eggplants were roasted until they were tender and caramelized, adding a sweet and smoky flavor to the dish. The tomatoes were stewed with garlic and spices until they were thick and rich, providing a savory contrast to the sweetness of the eggplants.

Layer by layer, I assembled the dish in a baking dish, alternating between the roasted eggplants and the tomato mixture. I topped it off with a generous sprinkle of feta cheese and a drizzle of olive oil before popping it into the oven to bake.

As the dish baked, the aromas that filled my kitchen were intoxicating. The blend of spices and vegetables mingled together, creating a mouthwatering scent that made my stomach growl in anticipation. I couldn't wait to taste the finished product.

When the timer finally went off, I opened the oven door to reveal a bubbling, golden-brown dish of Msakaet al Bathinjan. The cheese had melted into a gooey layer on top, and the vegetables underneath were tender and fragrant. I couldn't wait to dig in.

I scooped out a generous portion onto a plate and took my first bite. The flavors exploded in my mouth - the sweet and smoky eggplant, the tangy tomatoes, the savory spices - it was a symphony of tastes that danced across my taste buds. I closed my eyes and savored each bite, knowing that I had truly captured the essence of this authentic Middle Eastern dish.

As I shared the dish with my family and friends, they too were blown away by the complexity and depth of flavors in Msakaet al Bathinjan. They marveled at how a few simple ingredients could come together to create such a delicious and satisfying dish. I was proud to have learned the recipe and to be able to share it with others.

Over the years, I have made Msakaet al Bathinjan countless times, each time tweaking the recipe slightly to suit my taste. Sometimes I add a pinch of Aleppo pepper for a little extra kick, or a handful of fresh herbs for a burst of freshness. No matter how I make it, the dish always brings a smile to my face and a feeling of contentment to my heart.

I am grateful to my friend for introducing me to this amazing recipe and to the kind woman in Lebanon who shared her culinary wisdom with me. Cooking has always been a passion of mine, and discovering new dishes like Msakaet al Bathinjan only fuels that passion further. I look forward to continuing to explore new recipes and flavors, always seeking to expand my culinary horizons and share the joy of cooking with those around me.