Eggplant dish, middle eastern style Moussaka, or Sheikh al mahshi.

So I did this vegetarian dish the other day for dinner and my man said, “no way I’m gonna eat it, it’s eggplant and radishes!”  I just asked him to have one bite for me, so he agreed and he kept on going bite after bite saying it’s not bad- then it’s not bad at all, hhmmmm the radish is so tasty with it….
– 2 Eggplants
– 1 medium onion cut into strips
– 2 cloves of garlic
– 1 can of diced tomatoes
– Half teaspoon of Allspice
– 1 teaspoon of ground coriander
– Butter or any frying oil you prefer
– Salt
How to prepare:
First method:
Peel the eggplant and cut it into cubes around 2-2.5 inches thick.
Meanwhile, heat some frying oil (your choice) on medium heat in a pan.
Add the eggplant and saute or fry until they are light brown.
Remove the eggplant from the pan and place them over a kitchen towel to absorb the oil.
In a pot, heat about 1 tablespoon of oil on medium heat, then add the onion.
After 2 minutes add the garlic (for an easy way to peel the garlic cloves, put the clove on a flat surface and hit it with the bottom of your palm).  Leave the garlic to cook with the onions for an extra two minutes.
Next add the diced tomatoes, salt, allspice and coriander to the garlic and onions.
Bring the mix to a boil then add the eggplant.  Cover and lower the heat to low and cook until the eggplant is done (around 20 minutes) and the sauce is thick.
Serve cold with radishes.  It tastes great with radish and if you want you can sprinkle some grated cheese.
If you don’t like to fry the eggplant because of all the oil they absorb, you can use this other method to cook which is just as good as the first method:
In a pot heat 2 tablespoons of oil on medium heat.
Add the onion and garlic, cook until they are soft (around 3-4 minutes, oh the smell is amazing!).
Then add the diced tomatoes, salt, coriander, allspice and bring to a boil, then add the eggplants cubes, cover the pot, lower the heat and cook until it’s done.  Enjoy!
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