This is a simple easy recipe that is more of a casserole. It consists of layers of eggplants with ground meat and tomatoes. Eggplant Mutabak is one of my favorite dishes, I love eggplants and can never get tired from all the different dishes made out of this vegetable.
Now if you are a non-meat eater, you can easily turn this dish into vegan dish by simply substituting the meat with mushrooms (preferably cremini or portabella). Follow the same exact method in cooking the meat but using mushrooms.
There may be different variations of this recipe. I also made some slight changes to the original recipe than how my mom cooks it. My addition is the bell pepper and tomato paste. There is no wrong way here, feel free to add or take out whatever works for you.
The original recipe required frying the eggplants, I always prefer to go with the grilling option. Honestly it does not make much of a change to the taste, on the contrary it makes it lighter.
So I start by grilling the eggplants on my broiler, just peel, and cut rounds. Lay on a baking sheet, and sprinkle some salt and olive oil. Grill on both sides, this takes about 20 minutes. Once grilled set aside.
In a pan warm oil and sauté onions until they’re softened, then add meat (either minced/ground beef or lamp) here I’m using ground lamb. Add spices and continue with occasional sautéing until the meat is fully cooked.
Bring a casserole and start layering, start the bottom with grilled eggplants, then top it with the cooked meat, then another layer of eggplants, then slices of bell pepper, I love the pepper with this dish it adds on a great flavor, then top it off with sliced tomatoes.
Mix 1 tablespoon of tomato paste in a cup of warm water some salt and allspice, stir well and pour over the tray, sprinkle some salt and allspice on top of the tomatoes. Cover with foil and bake on 350 degrees preheated oven for about 45 minutes to an hour.
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Eggplant Mutabak
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Category: Entree
Description
This is a simple easy recipe that is more of a casserole. It consists of layers of eggplants with ground meat and tomatoes. It is one of my favorite dishes, I love eggplants and can never get tired from all the different dishes made out of this vegetable.
Ingredients
- 2 medium-size eggplants, peeled and round sliced
- 1 pound ground lamb or beef
- 1 white onion
- 1 bell pepper
- 3–4 tomatoes
- 1 tablespoon tomatoes paste
- 2 tablespoons olive oil for grilling
- 1 tablespoon sunflower oil (or vegetable) for cooking the meat.
- 1 teaspoon allspice
- pinch of cinnamon and nutmeg for cooking the meat
- 1 cup warm water
Instructions
- Grill eggplants on the broiler, just peel, and cut rounded, lay on a baking sheet, and sprinkle some salt and olive oil. Grill on both sides, this takes about 20 minutes. Once grilled set aside.
- In a pan warm oil and sauté onions until they’re softened, then add meat. Add salt and spices (a pinch of cinnamon, nutmeg, and allspice) and continue with occasional sautéing until the meat is fully cooked about 10-15 minutes.
- Bring a casserole and start layering, start the bottom with grilled eggplants, then top it with the cooked meat, then another layer of eggplants, then slices of bell pepper, then top it off with sliced tomatoes.
- Mix 1 tablespoon of tomato paste in a cup of warm water and some salt and allspice, stir well and pour over the tray, sprinkle some salt and allspice on top of the tomatoes. Cover with foil and bake on 350 degrees preheated oven for about 45 minutes to an hour.
Notes
Serve hot with a side of vermicelli rice or bread.
