eggplant Eggplant is one of the seasonal vegetables and belongs to the nightshade family. There are several types of eggplant , some of which are elongated and others are broad and striped, and their colors vary; From dark pu
rple, light, and slightly greenish, eg
gplant is served and cooked in many different ways; Either fried after being cut into thin slices, or grilled, or as a kind of stew, or as a kind of cold appetizer, and we chose for you a group of eggplant dishes that can be implemented quite easily. 0 seconds of 0 secondsVolume 0% Eggplant Fatteh the ingredients Four medium-sized eggplants. Half a kilogram of minced meat. A finely chopped onio
n. Two cups of Arabic bread, cut into cubes and toasted. the chick A cup of yoghurt. A quarter of a cup of tahini. A quarter cup o
f mayonnaise . Lemon juice. A teaspoon of crushed garlic. Small spoon of salt. مُكسّرات محمّصة (لوز، وصنوبر). ملح وفلفل أسود. ملعقة من الزّيت النّباتي. ربع كوب من البقدونس المفروم. ملعقة صغيرة من السّماق المَطحون. طريقة التّحضير قطّعي الخبز العربيّ، ثمّ حمّصيه بالزّيت وضعيه على ورقٍ نشّاف حتّى يمتص الفائض من الزّيت. قشّري الباذنجان وقطّعيه لمكعّباتٍ متوسطة الحجم، رشّي عليها قليلاً من الملح واتركيها حتّى يخرج الباذنجان ع
صارته. انفضي ما تبقّى من الملح عن مُكعّبات الباذنجان، وبورق المطبخ امسحي حبّات الباذنجان للتخلّص من الماء، ثمّ اقلي حبّات الباذنجان بزيتٍ غزيرٍ حتّى تتحمّر، ثمّ اتركيها لتتصفّى من الزّيت الفائض. ضعي ملعقةً من الزّيت النّباتي في قدرٍ على النّار، سخّني الزّيت ثمّ أضيفي اللّحم المفروم، قلّبيه حتّى يتغيّر لونه، أضيفي قليلاً من الماء حتّى ينضج اللّحم بهدوء. Season the meat with salt and black pepper and leave it aside until preparing the sauce. Put the amount of milk, tahini, lemon, garlic, mayonnaise and salt in a small bowl, and mix the ingredients until you get a thick sauce. Put the bread cubes and eggplant together in a pyrex tray, mix the two ingredients, and sprinkle them with a teaspoon of ground sumac. Add the minced meat as a second layer and distribute it evenly. Spread the sauce on the surface of the dish, then garnish with chopped parsley and toasted nuts and serve hot. eggplant moussaka the ingredients Five medium-sized heads of eggplant , peeled and cut into thin slices, fried in oil. Two cups of peeled and chopped tomatoes into small cubes. Half a cup of salted tomato juice. Half a kilogram of minced meat. A finely chopped onion. A spoonful of vegetable oil. Salt and black pepper. How to prepare Peel and chop the eggplant and sprinkle a little salt on it to get rid of the water, then fry the eggplant grains in oil after washing them from the salt, then lift them up and place them on blotting paper to get rid of the excess oil. Arrange the eg
gplant pieces in a tray designated for the oven, and divide the quantity in half. Cook the meat by adding a spoonful of oil and onions and leave it on a low heat until it is done, then season it with salt and black pepper. Spread the meat as a second layer over the eggplant , then put the rest of the eggplant as a last layer. Put two cups of chopped tomatoes on the s
urface of the eggplant, then distribute a cup of salted tomato juice on the plate. Put the eggplant tray into the oven for half an hour at 180 degrees, then fry it from the top. Serve hot with Arabic bread or white peppered rice. Eggplan