Eggplant With A Mediterranean Twist!
Eggplant is very much used in Lebanese cuisine. It’s prepared in many ways with different ingredients. It can be grilled, roasted or deep-fried when making famous traditional Mediterranean dishes such as Moussakaa, Fatteh, Shakhil Mihshe and others! It’s commonly roasted to take out the pulp, which is then pressed and used for Baba Ghannouge with Tahina or Raheb Salad with tomatoes, onions and parsley.
Having said that, we are glad to announce the launch of our latest product “Pulp of Grilled Eggplant” available in 480g jars. It’s made from pure eggplants, grilled, peeled and cut and is equivalent to 3 medium size fresh eggplants.
Of course, like all our products, it is simple and ready to use! Just empty the roasted eggplant into a large plate and voila… your lunch or dinner will now be more delicious.
For a delicious mouthwatering recipe using Al Wadi Al Akhdar “Pulp of Grilled Eggplant” try this: Grilled Eggplant with Feta Mini Toasts. It serves 12 people. You can also prepare a salad using the pulp with green thyme leaves, green onions and a drizzle of lemon olive oil dressing!
- 1 jar 480g Al Wadi Al Akhdar Pulp of Grilled Eggplant
- 1 cup Lemon Juice
- 1 cup Al Wadi Al Akhdar Extra Virgin Olive Oil
- 1/8 tsp Paprika
- ¼ tsp coarse ground Sea Salt
- 1 medium Red Onion, sliced
- 18 Cherry Tomatoes, halved
- ½ cup Green Onions, diced
- A handful of fresh Mint leaves
- 100g Al Wadi Al Akhdar Greek White Cheese, diced
- Oregano, to sprinkle
- 6 slices Brown Toast Bread
In a salad bowl, mix the pulp of eggplant with lemon juice, olive oil, paprika and salt. Toast the bread. Slice in half on the diagonal. Place one tablespoon of eggplant mixture and top with mint leaves, onions, Greek white cheese and tomatoes. Sprinkle with oregano and serve.