janet @ the taste space

Posts Tagged ‘Lebanese’

Lebanese Eggplants with Tomatoes and Chickpeas

In Appetizers, Mains (Vegetarian), Sides on September 28, 2010 at 6:02 AM

Wait! Deja vu? Eggplants, tomatoes, pomegranate molasses, beans… I think we just saw this as the delicious mualle, the Turkish Eggplant, Tomato and Lentil Stew with Pomegranate!

I really liked how the mualle turned out so I wanted to try make something similar again, while tomatoes and eggplants were still in season.  I found this in Arabesque by Claudia Roden, and was drawn to it by its simplicity. Mualle takes a while to make and it works because the flavours are just bursting from the slow braise. However, I can’t make it every day. This dish, which has many of the same ingredients, comes together quicker, especially if you use canned chickpeas.

There was a sweet and tart play with this dish, from the sweet braised tomatoes and the tart pomegranate molasses.  I liked the heavier presence of chickpeas, which is how I love my salads. If you wanted to spice things up, I don’t think you could go wrong with adding some mint or Aleppo chili flakes. The tomatoes cooked down to a sauce, so unless you don’t mind tomato peels, it would be better to take a few extra moments to skin the tomatoes (blanch then peel).

I served this as a vegetarian main with a slice of bread, but Roden has it listed as a mezze (starter or appetizer) and explains it could also be a side for a meat dish.

Lebanese Eggplants with Tomatoes and Chickpeas (Moussaka’a Menazzaleh)

This is my submission to Nithu for this month’s Cooking with Whole Foods featuring chickpeas, this month’s My Legume Love Affair, hosted by Susan at The Well-Seasoned Cook, and to this month’s Monthly Mingle, featuring Lebanese cuisine.

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Lebanese Eggplant with Pomegranate Molasses (Batinjan Bil Rumman)

In Appetizers, Sides on August 9, 2010 at 6:51 AM

Here is my second dish with pomegranate molasses and I think I am slowly falling in love with this sweet-tart sauce.

This is a Lebanese dish from Arabesque by Claudia Roden where eggplants are baked until soft, then coated with a pomegranate vinaigrette and sprinkled with pomegranate seeds and chopped parsley. It is a very simple recipe for a simple dish. In fact, the tastes are rather subtle which is why I enjoyed it. This is meant to be a dish as part of a mezze (appetizer) spread and can be served hot or cold. I preferred to use it as a sandwich topper. It was delicious cold, heaping over a toasted bagel for breakfast. The recipe says the pomegranate seeds are optional but I think they really made the dish stand-out. They explode with little bursts of flavours when you bite through them.

This is my submission to this week’s Weekend Herb Blogging hosted by Katie at Eat This!.

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