musakaa, eggplant casserole تبسي الباذنجان samira's kitchen, episode # 149 part 2
samira's kitchen
episode # 149 part 2
eggplant casserole تبسي الباذنجان
musakaa
eggplant casserole
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1/2 cup vegetable oil
5-6 medium eggplants
3 pounds beef, minced
4 medium onions
2-3 green peppers
4-6 large tomatoes
1 garlic clove
1/2 cup tomato paste
juice of 1 lemon
1 teaspoon mixed spices
1/2 cup chopped parsley
2 cups water
2 cups ( 28 ounces can ) pureed tomato
salt
مصقعة تبسي باذنجان
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١/٢ كوب زيت
٥-٦ باذنجان حجم متوسط
٣ باوند لحم بقر مقطع إلى مكعبات
٤ بصل حجم متوسط
٢-٣ فلفل أخضر
٤-٦ طماطة حجم كبير
١ فص ثوم
١/٢ كوب معجون طماطة
عصير ١ حامض
١ ملعقة كوب بهارات
١/٢ كوب معدنوس مفروم
٢ كوب ماء
٢ كوب ( ٢٨ أونس علبة ) طماطة مهروسة
ملح
How to Make EGGPLANT CASSEROLE
Not Eggplant Parm, but this Eggplant Casserole is just as good.
3 large eggplant
3 tbs olive oil
pinch of black pepper
1 tsp salt
1 1/2 cup of tomato sauce
2 cups of mozzarella cheese
Dice eggplant and drizzle with olive oil and place in a pan to roast in oven for 20 minutes at 375. Remove from oven, add salt and pepper and mix well. In a casserole dish add a few spoons of tomato sauce, add eggplant, top with remaining tomato sauce and cheese. Bake in oven for 15 minutes at 400.
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Musamba - Armenian / Iranian Beef & Eggplant Casserole
This recipe is a bit longer than my usual simple joys, but bear with me please because I promise you, the end result is so worth it! The flavor profile is just awesome with this dish, and I usually serve Musamba with basmati white rice, made Persian style.
TIP: Make sure you generously salt the eggplant prior to pan frying them. This allows the eggplants to not soak up as much oil during the frying process.
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What you will need:
Approx 10 eggplants, halved, and salted
Filet Mignon Beef: cubed (I like to use filet meat because it cooks quickly, and is very tender)
2 tsp turmeric
saffron (pinch)
2 tsp curry powder
salt + pepper to taste
2 Tbsp tomato paste + ¼ cup water
1 cup cherry tomatoes
And remember to always...
Healthy Eggplant Casserole Recipe Part 1 Vegetarian Imambaildi
Part 1 of 2 A wonderful Middle Eastern recipe that is quick to make and full of flavor. For written directions and ingredients visit Absolutely delicious, eat warm or cold. Cooking this recipe can be done in a stock pot layered with eggplant, tomato sauce, garlic and spices. In This video tutorial Mariette demonstrates the easy steps on how to cook Imambaildi. There is hardly any oil in this particular recipe, but traditionally each eggplant is fried. A great addition to your weight loss diet menu. As Mariette prefers here recipes to be on the more healthy side as much as possible she has skipped the frying part of this traditional recipe and has used extra virgin olive oil instead to saute the onions and garlic. The lovely part of this dish, is that you can make it spicy with some diced up chili peppers or make it mild and flavorful with green, red bell peppers. Wrap it up in a pita pocket bread, or place it on a toasted french baquette. Can be served on its own as a main dish, or serve it as an appetizer, side dish. Its simply delish. This recipe is well known all over the Middle East, Africa, Armenia, and im sure each part of the world makes it there own special way. Hope you enjoy the video and give this recipe a try.
HowToExpo
Different ways of spelling Imambaildi, imam baildi, imambayldi, imambaylda, eggplant casserole
Armenian Vegetable Casserole - Food Exposed
Armenian Vegetable Casserole
Servings: 3 Serving Size: 2 ½ cups
Ingredients:
1 whole(1 lb.) can reduced sodium pear-shaped tomatoes
3 medium carrots, cut into 1/2 thick slanting slices
½ cup catsup
1 medium eggplant, peeled and cut into 1 pieces
1 tbsp.extra virgin olive oil
½ lb.green beans
1 tbsp. NutriFit Mediterranean Salt Free Spice Blend
2 large onions, cut into 1 cubes
1 large green bell pepper, chopped
1 cup reduced fat, plain yogurt
2 large stalks celery, cut into 1/2 thick slices
2 large thin-skinned potatoes, peeled and cut into 1 1/2 cubes
3 small zucchini, cut into 1/2 pieces
Directions:
1. Preheat the oven to 350°F.
2. Snap off the ends of the green beans and cut into 2" lengths. In a 5-quart (or larger) casserole combine the green beans, eggplant, onions, carrots, celery, bell pepper, and potatoes.
3. Drain the juice from the tomatoes into the casserole. Chop the tomatoes and add them to the casserole, along with the olive oil, catsup, sugar, and Mediterranean Spice Blend; stir gently. Cover the casserole and bake for 45 minutes or until the vegetables are almost tender, removing the lid and basting the vegetables with the juices after 30 minutes.
4. Remove the casserole from the oven and gently mix in the zucchini. Return it to the oven and bake, uncovered, for 15 to 20 minutes or until the vegetables are tender. Serve hot or at room temperature with a generous spoonful of yogurt on each serving.
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