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Eggplants and Tomatoes in Oil (Msa'aa):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2lb (1 kg) eggplants
• 5 small onions, peeled and chopped
• 2lb (1 kg) ripe tomatoes, peeled
• 15 garlic cloves, peeled
• 2 tablespoon lemon juice
• 1/2 tablespoon salt
• 2 cups olive oil for frying
• 1/2 teaspoon dried mint leaves and a dash of pepper

• Pare and cut the eggplants into medium-sized pieces.
• Sauté the eggplants in oil until tender, then add the chopped onions and stir fry until translucent.
• When the onions are almost golden in color, add the garlic and stir for 2 minutes.
• Add the peeled, chopped tomatoes to the eggplants, and then add the seasoning and lemon juice.
• Crush 3 cloves of garlic with the dried mint, then add to the former ingredients and cook over medium heat.
• When the eggplants start boiling, reduce the heat and leave for 20 minutes, or until tender.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)