Middle Eastern eggplant and rice dish?!
this dish is really outta this world, I am looking for a good recipeWww@FoodAQ@Com
Answers:
MAQLUBA:
http://www!.cliffordawright!.com/caw/recip!.!.!.Www@FoodAQ@Com
http://www!.cliffordawright!.com/caw/recip!.!.!.Www@FoodAQ@Com
needs: 1-2 big eggplant, canned diced tomatoes (1-2), one big onion, garlic, lean ground beef, olive oil, pomegranate molasses (optional), rice on the side
Cut the onion (maybe 1 onion) and cook it in olive oil!.!.
Separately, cook the lean ground beef on low heat and add garlic to that as desired!. Add to taste pomegranate molasses after being well cooked!.
Peel the egg plant (1-2 large) and cut into smaller pieces then deep fry but you can skip this if you want to have healthier meal…but less tatsty!.
Get an oven pan…!.lay the onion then put the fried egg plant on top of them, then have a layer of the cooked beef and finally the diced tomattos (this should cover everything)…
At 350 C leave the thing in the oven for 10-15 min!.!.note that everything is already cooked …!.If you did not fry the eggplant you may need to leave it longer…
Serve with rice…yummmmm!.!.this an authentic midlde eastern dish!.!.!.!.!.!.common in Lebanon and SyriaWww@FoodAQ@Com
Cut the onion (maybe 1 onion) and cook it in olive oil!.!.
Separately, cook the lean ground beef on low heat and add garlic to that as desired!. Add to taste pomegranate molasses after being well cooked!.
Peel the egg plant (1-2 large) and cut into smaller pieces then deep fry but you can skip this if you want to have healthier meal…but less tatsty!.
Get an oven pan…!.lay the onion then put the fried egg plant on top of them, then have a layer of the cooked beef and finally the diced tomattos (this should cover everything)…
At 350 C leave the thing in the oven for 10-15 min!.!.note that everything is already cooked …!.If you did not fry the eggplant you may need to leave it longer…
Serve with rice…yummmmm!.!.this an authentic midlde eastern dish!.!.!.!.!.!.common in Lebanon and SyriaWww@FoodAQ@Com
Grilled Chicken and Ratatouille
2 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave
root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar
Directions
Prepare barbecue (medium-high heat)!. Place first 5 ingredients in
large bowl!. Drizzle oil over and sprinkle generously with salt and
pepper; toss to coat!. Grill vegetables until tender and slightly
charred, about 4 minutes for peppers and 7 minutes for remaining
vegetables!. Transfer to cutting board!. Place chicken breasts in same
large bowl!. Turn to coat with any remaining oil in bowl!. Sprinkle
chicken with salt and pepper!. Grill chicken, covered, until cooked
through, about 6 minutes per side!. Let stand 5 minutes!.
Meanwhile, coarsely chop vegetables and transfer to another large
bowl!. Add basil and vinegar and toss to coat!. Season with salt and
pepper!. Slice chicken crosswise into 1/2-inch-thick slices; serve
with ratatouille!.
6 Servings
Serving Suggestions
Crusty rollsWww@FoodAQ@Com
2 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave
root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar
Directions
Prepare barbecue (medium-high heat)!. Place first 5 ingredients in
large bowl!. Drizzle oil over and sprinkle generously with salt and
pepper; toss to coat!. Grill vegetables until tender and slightly
charred, about 4 minutes for peppers and 7 minutes for remaining
vegetables!. Transfer to cutting board!. Place chicken breasts in same
large bowl!. Turn to coat with any remaining oil in bowl!. Sprinkle
chicken with salt and pepper!. Grill chicken, covered, until cooked
through, about 6 minutes per side!. Let stand 5 minutes!.
Meanwhile, coarsely chop vegetables and transfer to another large
bowl!. Add basil and vinegar and toss to coat!. Season with salt and
pepper!. Slice chicken crosswise into 1/2-inch-thick slices; serve
with ratatouille!.
6 Servings
Serving Suggestions
Crusty rollsWww@FoodAQ@Com