Eggplant Casserole Fatet Makdous Food

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EGGPLANT CASSEROLE

2022-06-22



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients:

  • 4 tablespoons olive oil
  • 1 pound eggplant, cut into 1/2-inch dice
  • 1 red pepper, cut into 1/2-inch dice
  • 4 ribs celery, cut into 1/2-inch dice
  • 1 onion, chopped into 1/2-inch dice
  • 1/2 cup chopped fresh basil leaves
  • 1 cup grated Parmesan
  • 1/2 cup heavy cream
  • 1 cup Italian seasoned bread crumbs
  • Salt and pepper

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
  • Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

EGGPLANT CASSEROLE (FATET MAKDOUS)

2013-09-26



Eggplant Casserole (Fatet Makdous) image

Saw this made on "The Chew" - recipe is from Mais Khoudrdaji. The recipe uses pomegranate molasses (available at Middle Eastern markets) in a meat/eggplant/tomato sauce and is then covered with a delicious garlic yogurt & pine nuts. Looked absolutely wonderful.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients:

  • 3 large eggplants
  • 1 lb ground beef
  • 1 (16 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 onion, finely chopped (or 3 shallots)
  • 2 garlic cloves, chopped
  • 2 garlic cloves (mashed in a mortar and pestle to use with yogurt)
  • 3 -4 cups plain Greek yogurt
  • 3 tablespoons pomegranate molasses
  • 3 pita bread
  • 1/2 cup toasted pine nuts
  • 1/2 cup flat leaf parsley
  • 1/4 cup clarified butter
  • olive oil
  • salt and pepper

Steps:

  • Cut the eggplants up into medium-sized cubes. Fry them in olive oil until golden brown, set aside and drain on paper towels. Season with salt and pepper. Fry up 3 pitas, drain. Break up into pieces.
  • Brown ground beef, onion and garlic. Season with salt and pepper. Once the onions have cooked down, add the tomatoes and tomato sauce, and pomegranate molasses. Let it cook for about 10-15 minutes; then add eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the pomegranate molasses.
  • In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
  • In a 13 x9 casserole dish, add bottom layer of broken pita pieces. Next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture. Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with parsley.

Top Asked Questions

  1. What is makdous made of eggplant?
    Makdous are a traditonal Lebanese preserve made from little baby eggplants stuffed with walnuts, red peppers, chilli and garlic. They are cured in olive oil and the longer you marinate them, the more sour they will be. Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. Where can I buy the eggplants?
  2. How to prepare eggplant casserole?
    Rinse eggplants very well and put to the side. Fill a large pot with water and a spoon of salt. Place the pot on high heat. While waiting for the water to boil, prepare filling. Place walnuts in Ziploc bag and use a pestle or rolling pin to roughly crush the walnuts. Finely mince raw garlic.
  3. How to cook eggplant in Syria?
    Trim the stem of the eggplants and wash. Fill 2/3 of a big pot with water and let it boil. Weigh the eggplants down with a smaller heavy pot lid so they do not float and poach in boiling water for about 10 minutes to soften. The softening time will depend on the eggplants. In Syria, eggplants take more time to cook than in US.
  4. How to cook eggplant parmesan?
    Peel the eggplants and cut them into 1cm slices. Deep fry the eggplant till brown golden, then place them on paper towel to soak the oil. Put little oil in saucepan and cook the onions till softened. Add the minced meat and seasoning to the onion and cook. Add the tomato paste and water, then leave to boil.

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