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Mnazzalet Bathenjan

2016-12-01
  • Course: Main Course
  • Skill Level: Intermediate
  • Servings : 4
Classic Middle Eastern stew recipe to keep you full throughout the day.

Ingredients

  • 1 Kg eggplants, peeled and cut into rings
  • 1 Tbsp salt
  • Vegetable oil for deep frying
  • 3 Tbsp vegetable oil
  • 400g Ground beef or lamb meat
  • 1 Medium red onion, finely chopped
  • 3 Cloves garlic, crushed
  • 1 Can Al Wadi Al Akhdar chickpeas, drained
  • 1 Can Al Wadi Al Akhdar chopped tomatoes
  • 1 Cup finely chopped flat parsley leaves
  • 2 Cups water
  • 1/3 Cup pine nuts, fried
  • Salt to taste
  • 1/2 Tsp black pepper
  • 2 Tbsp tomato paste
  • Extra chopped parley leaves and pine nuts, to garnish

Step 1

Season eggplants with salt and keep in a strainer to allow the bitter juices to drain.

Step 2

Heat oil, and deep fry eggplants until golden brown.

Step 3

Lay eggplants on a tray lined with paper towels and set aside.

Step 4

In a saucepan, heat oil and cook meat for about 5 minutes. Add the onions and garlic and sauté for another 5 minutes. Stir in chickpeas, tomatoes, parsley, salt, pepper, water and tomato paste. Let it simmer on low heat, in a covered pan, for 20 minutes.

Step 5

Add the eggplants and continue cooking for another 10 minutes (add water if needed).

Step 6

Add pine nuts to meat, stir for few seconds and turn off heat.

Step 7

Garnish Mnazzalet Al-Bathenjan with chopped parsley leaves and fried pine nuts, serve with Al Wadi Al Akhdar rice.

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