Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Dishes . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 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
Preparation
• 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. :)
