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Stewed Mixed Vegetables
Lebanese,Syrian and Jordanian recipe
المقادير
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3-5 peeled and diced tomatoes, |
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2-3 round brown eggplants |
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9 halved garlic cloves, |
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3 chopped coarsely onions, |
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1/2 teaspoon mint powder |
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2 tablespoons chopped coriander leaves, |
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cooking oil, salt and pepper |
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2 tablespoons chopped parsley leaves, |
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1/2 cup chickpeas |
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pinch of nutmeg or cinnamon |
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طريقه التحضير |
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Soak chickpeas for 6-9 hours, drain and set aside. |
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Slice the eggplant, and sprinkle with salt and leave for an hour. |
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Squeeze out moisture of the eggplant, pat dry and deep fry in sizzling oil till brown then remove onto absorbent paper. |
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Fry onions in same oil to a dark color, then add tomatoes, garlic and chickpeas and cook for 20 minutes. |
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Add fried eggplant, 1 tablespoon each parsley and coriander, mint, and nutmeg or cinnamon. |
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Adjust seasoning with salt and pepper and simmer for 10 minutes further, |
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Remove from fire and let to cool top with remaining parsley and coriander and serve warm. |
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تعلقيقات المستخدمين
أضف تعليق
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