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Lebanese Eggplant Stew 2

Serves 4 to 6 Entree vegetarian

Lebanese Eggplant Stew 2

Lebanese Eggplant Stew 2 is a cherished staple in the Lebanese home kitchen, where its origins are as humble and comforting as the ingredients themselves. This version is distilled from the heart of family cooking, a recipe that finds its place at the table during leisurely meals shared with loved ones. It invites a communal atmosphere, where each spoonful tells a story of generous hands and seasoned instincts.

In this stew, the eggplants become creamy and tender, absorbing the richness of olive oil and the warmth of garlic. Tomatoes lend a gentle acidity, balancing the sweetness of slow-cooked onions. The flavors meld seamlessly, seasoned with just the right touch of fine sea salt and black pepper, creating a dish that feels both familiar and satisfying.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the ingredients. Cut the 2 eggplants into 1-inch cubes, ensuring they are uniform for even cooking. Dice the 2 tomatoes into small pieces and finely chop the onion. Mince the 3 cloves of garlic. Season the eggplant cubes with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them absorb less oil during cooking.
  2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes. This gentle cooking releases the onion's sweetness, forming the base of the stew.
  3. Add the minced garlic to the pot with the onion, stirring for about 1 minute until the garlic is fragrant and lightly golden. Then, add the salted eggplant cubes to the pot. Stir well to coat the eggplant in the oil and aromatics. Cook for about 10 minutes, stirring occasionally, until the eggplant begins to soften and turn golden brown on the edges.
  4. Add the diced tomatoes to the pot, stirring to combine with the eggplant and onion mixture. The tomatoes will release their juices, helping to deglaze the pot and create a rich, flavorful sauce. Reduce the heat to low and cover the pot. Let the stew simmer gently, stirring occasionally, until the eggplant is tender and the tomatoes have broken down into a thick sauce, about 20-25 minutes.
  5. Once the stew has reached a thick, cohesive texture and the eggplant is meltingly soft, taste the mixture. Adjust the seasoning with fine sea salt and freshly ground black pepper to your liking. The stew should have a balanced flavor with a hint of sweetness from the onions and a robust, savory depth from the eggplants and tomatoes.
  6. Serve the Lebanese Eggplant Stew warm, allowing the flavors to meld together. This dish is perfect for sharing, embodying the spirit of Lebanese home cooking.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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