Create one of Lebanon’s most popular mezze dishes at home as either an entree when entertaining guests or a side dish for a family meal. Ghada Basma suggests garnishing her recipe with pomegranate seeds for a more colourful dish.
Prep time: 20 minutes
Cooking time: 30 minutes
1 large eggplant, washed, dried, and pierced with a fork to vent
1 cup chopped jalapeños
1 cup chopped tomatoes
1 cup chopped cucumbers
½ cup chopped green or red bell peppers
½ cup chopped spring onions
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon sumac
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 tablespoon dried mint or chopped mint leaves
¼ cup olive oil
Wrap the eggplant with aluminum foil and place on stovetop to roast over medium high heat, rotate occasionally to ensure even roasting. When eggplant is soft, remove from heat and set aside. Once cool, unwrap the eggplant carefully. Cut the eggplant open, scoop out the flesh, and transfer into a medium bowl. Add all ingredients, mix. Drizzle olive oil on top and serve with a side of pita bread.
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