Eggplants with Kibbeh (Iraqi dish)

Hello everybody.

Since I have a loads of eggplants,tomatoes and peppers my husband got from the farm,had to make something with them right?

I learned this dish from my sister in-law,it’s an Iraqi recipe resembles a lot moussaka but using special kind of flat kibbeh with eggplants and tomatoes instead of usual minced meat,really good and tasty.(كبه تبسي ) the name of the dish is تبسي باذنجان.

Ingredients and method:

* flat meat stuffed kibbeh ( the ones I found today were small usually they use bigger wider ones) you can find it in most store called ( كبه تبسي)

* fried or roasted eggplant slices.

* peeled sliced tomatoes.

* sliced sweet peppers.

* sliced onions.

* chopped parsley for decoration.

* tomato and pomegranate sauce (دبس رمان)

* salt,pepper and all spices.

* boil kibbeh if not cooked before freezing in a some water till it softens a bit.

* add eggplants on top .

* add tomatoes,peppers and onions.

* dissolve 2 tablespoons of tomato sauce and a tsp of pomegranate sauce in 2 cups water then pour them over layers.

* season with salt and pepper.

* leave to simmer or in the oven till all done ( approximately 1 hour).

* serve alone

with rice or pitta bread.

Eggplant Pizza.

Hello everybody.

I was planning to make eggplant with rice for lunch today ( maqloubeh) but my youngest rejected the idea cause he doesn’t like it,so I switched to homemade kebabs and made this new eggplant recipe that my cousin posted on my fb page.

Turned out really tasty nutritious and light,eggplants are very full of fiber and you can find so many recipes for them,but in general not so many people like them, I have many in my family 🙂

Ingredients and method:

* 2 large eggplants half peeled and thickly sliced.

* 1 small finely chopped onions.

* 1 clove garlic.

* 2 large chopped tomatoes.

* feta and kashkaval or mozzarella cheese.

* salt ,pepper,pesto,oregano and olive oil for seasoning.

* Mix all ingredients together except the eggplants.

* brush a pan with some oil then add eggplants with topping.

* cover and leave to cook on low heat,when almost done add cheese on top and leave to melt.

Rest of eggplants I dipped them in some eggs and breadcrumbs then deep fry,really crunchy and yummy.

made some cooked tomatoes with the kebabs also.

How to make Pickles.

Hello everybody.

Today I cooked a repeated dish ,eggplant with rice (maqloubeh),I think made it with cauliflower,it’s the same but with eggplants instead.

Last week I bought these lovely mini cucumbers,great for making pickles,many housewives now starts to make them for Ramadan,they’re very tasty though people with high blood pressure must avoid them,but I usaully make them not too salty. I might even need to make another batch cause I’m sure they’ll be gone soon as Ramadan comes.

Ingredients and method:

* cucumbers (or any other vegetables you like e.g. cauliflower,beets,green tomatoes,small eggplants…etc)

* water.

*salt.

*sugar.

* vinegar.

*garlic.

* chili powder or flakes.

* In an clean empty juice or water bottle or glass jar insert cucumbers.

* make a salt water mixture, 1 big tablespoons for 1 cup of water,I usually make 4 cups of water for this bottle.

* fill water solution in bottle then add 2 cloves garlic and chili (optional)

* add 1 small spoon vinegar and 1 small spoon sugar.

* close well and shake.

* pickles will need one week to 10 days to be ready, you can leave it stored or open bottle ( be careful cause it’ll be very fizzy) then store it in the fridge.

Enjoy 🙂

Moussaka.

Hello everybody.
Today’s lunch is Greek ♡♥.
Mom gave me some fresh eggplants looks really good, moussaka was the choice, first thing I wanted to do them as we normally cook it..I mean arabic version of it (منزله باذنجان ) but then changed my mind, white sauce in moussaka gives it a delicious twist, plus Greek moussaka reminds me of beautiful picturesque small village in Cyprus mountains where I ate it the first time..It was really really good.

Ingredients and method:
* 1 cup cooked minced veal.
* 2-3 large eggplants.
* 2-3 potatoes. (Optional).
* thinly sliced green peppers (optional).
* 1 small onion finely chopped.
* 1 clove garlic.
* 1 big ripe tomato. Peeled and chopped.
*1 spoon tomato paste.
* 2-3 cups white sauce (bechamel).
* mozzarella cheese for topping.

* saute onion, garlic with meat till tender then add chopped tomato and paste, season with salt and pepper and leave to simmer for 15-20 minutes.
* cut eggplants and potatoes to circles, sprinkle with salt and leave for 15 minutes to drain.
* deep fry them in oil till golden.
* set on kitchen towel till extra oil is out.
* layer potatoes , half of eggplants and green peppers in a deep oven pan.
* add meat tomato sauce.
* layer the other half of eggplants.
* pour all white sauce in top.
* cook in the oven in low heat for 30-40 minutes then sprinkle grated cheeese on top and roast.
* serve hot with Greek salad .