Name: Lebanese Eggplant And Tomato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 large eggplants, sliced into rounds; 4 ripe tomatoes, sliced; 1 onion, thinly sliced; 3 cloves of garlic, minced; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; Salt and pepper, to taste; 1/4 cup olive oil; 1/2 cup vegetable broth; 1 cup cooked rice (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a large casserole dish with a drizzle of olive oil and set aside.
In a large skillet, heat some olive oil over medium heat. Add the sliced onions and garlic, sautéing until they turn soft and translucent, about 5-6 minutes.
Add the ground cumin, coriander, and paprika to the skillet, stirring well to coat the onions and garlic with the fragrant spices. Cook for another minute until the spices are aromatic.
Remove the skillet from the heat and stir in the chopped parsley and mint. This herb mixture will infuse the dish with a burst of freshness.
Arrange a layer of sliced eggplants at the bottom of the greased casserole dish. Top the eggplant with a layer of sliced tomatoes, followed by a portion of the spiced onion mixture. Repeat these layers until all the ingredients are used up, finishing with a layer of tomatoes on top.
Pour the vegetable broth over the casserole, allowing the flavorful liquid to seep into the layers of vegetables. Season generously with salt and pepper to taste.
Cover the casserole dish with aluminum foil and bake in the preheated oven for about 45-50 minutes, or until the vegetables are tender and cooked through.
If desired, you can serve the Lebanese Eggplant and Tomato Casserole over a bed of cooked rice to make it a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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