Watercress& Eggplant Frittata

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breakfast recipes, brunch, eggplant, eggs recipes, frittata, grilled eggplant, suhur recipes, فطور صباحي, watercress, اطباق البيض, اطباق السحور, بقله, باذنجان مشوي, عجه, عجه بالباذنجان والبقله

Frittata with buttery sweet eggplant, the watercress is the right herb to complement the eggplant.

A frittata is a flexible dish that appears in many cuisines. In Spain it is known as a tortilla, Eggah in the Middle East. The common ingredient is eggs. From there, you are limited only by what is available or the imagination. In this recipe, the oven roasted eggplant have a nice buttery sweet flavors to add to the Eggah. To add more vitamins and minerals, I sautéed some fresh chopped watercress with the onion. Served with chopped fresh tomato and watercress salad.

A dish to enjoy anytime, breakfast, lunch, or dinner with a nice fresh tomato salad.
Also a perfect dish at the Suhur meal, a meal that resemble a breakfast eaten right before Fasting begin or a couple of hours before the sunrise. Proteinous meals is perfect to be eaten at Suhur meal, eggs recipes, beans, and vegetables are the most. While the protein keeps us full for a long time, the vegetables provide the body with hydration while they break down.

At Suhur Time. Al-Mesaharati wandering in the alleys of the old town of Jerusalem.

Another memories from Ramadan in my country: AL-Mesaharati المسحراتي.
An old traditional habit in the holy month of Ramadan, a dedicated people take care of waking up neighbors and other Peoples a couple of hours before sunrise to eat their Suhur meal, punctuated by religious songs and praises while they roaming in the streets of the town.
Not like any fancy alarmed clock, or any of the most modern communication tools. It’s the tradition that will not fade not even in our today’s modern civilization.

Watercress & Eggplant Frittata

Ingredients:

• 1 eggplant
• olive oil
• 1/4 cup onion, finely chopped
• 1 cup watercresses, chopped
• 1 tablespoon garlic, minced
• 1 Tbsp olive oil
• 4 eggs
• 2 tablespoon milk
• salt and pepper

Direction:
1. Peel and slice the eggplant into about 3/4 inch rounds. Brush both sides with olive oil and place on a baking sheet. Roast in the hot oven until golden. Turn halfway through roasting. Remove and set aside to cool.
2. In a large frying pan sauté the onion and garlic in the olive oil until soft.
3. Add the chopped watercresses, sauté for 1-2 min.
4. Cut the eggplant into cubes and add to the pan, stirring gently.
5. Beat the eggs, milk, and seasoning. Pour over the eggplant mixture. Cook on medium heat until eggs just begin to set.
6. Using flat spatula, flip the frittata to the other side, and continue cooking. The frittata will become fluffy. Cook for no longer than 1-2 minutes on low heat.
7. Serve with a fresh tomato and mint salad.

عجة الباذنجان والبقله

١ حبة باذنجان
زيت زيتون
١/٤ ك بصل مفروم ناعم
١ ك بقله مفرومه
١ م ك توم مهروس
١ م ك زيت زيتون
٤ بيض
٢ م ك حليب سائل
ملح وفلفل

نقطع الباذنجان لشرائح رفيعه بسمك ٣/٤ انش، نمسح كل قطعه بالزيت على الوجهين ونصفها بصينية الفرن لتتحمر ، نقلبها على الوحه الاخر لتكمل التحمير.
نضيف ملعقة الزيت للمقلاه وندبل البصل والتوم، نضيف البقله ونقلب لدقيقه. نضيف قطع الباتنجان المشويه بعد تقطيعها لقطع صغيره.
في طاسه، نخفق البيض والحليب والملح والفلفل ونضيفه فوق البقله والباذنجان بالمقلاة، نغطيه لحتى ينضج البيض، نقلبه على الوجه الاخر ليكمل الاستواء

Another Egg recipes:
Eggs On Hash

Herbed Eggs and Turkey Patties Sandwiches

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Roasted Red Pepper & Eggplant Dip

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appetizers, dips, dips middle eastern, eggplant, mazzi, olives, red pepper, roasted eggplant, roasted red pepper, spread

This dip has all the sharp, slightly sweet and sour, with smoky flavor to kick-start a passionate Levantine feast.

When I need to be reminded that life is wonderful, I eat eggplant. It’s smoky sweet flavor, smooth yielding flesh, and sneakily seductive flavor make it of the nature’s most decent vegetable. In levant’ markets, the eggplants come in a wide range of shapes and sizes, from the regular kind, elongated and uniform in size; to zebra_streaked on the outside and pure white on the inside; baby eggplants; globe eggplants; and the baladi, a local heirloom variety that is wide, flat, and resembles an open fan.
Good eggplants should be light in weight, with not many seeds inside, and have a tight, shiny skin.

This dip is my favorite. It’s one of many humble eggplant dishes that makes a large portion of the middle eastern mazzi table assortment. For some who are not familiar with this type of dinning; It’s an assortment of appealing appetizers, which consist of a colorful medley of dips, spreads, and salads, and might include a few turnover like pastries. Fresh breads are their essential accompaniment.

To Roast the Eggplant: Prick the eggplant in a few places with a pointed knife to prevent from exploding. Turn them under a preheated broiler on a sheet of foil on an oven tray, or turn them over the flame of a gas burner or a barbecue, until the skin is charred all over and they feel very soft. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest oven for 45 – 55 minutes, until they are very soft. When cool enough to handle, peel the eggplants ( you can do this under cool running water), drop the flesh into a strainer, and chop it with a knife, then mash it with a fork, letting their juices escape, or for an easy quick way just pop them with other ingredient into the food processor.

 

Roasted Red Pepper & Eggplant Dip

 

1 large eggplant (1 1/2 pounds)
2 medium size red pepper
Olive oil
1/4 cup green olives or black, pitted and chopped
1 clove garlic, minced
1\4 cup chopped parsley
2 tablespoons pine nuts, toasted
1 tablespoons freshly squeezed lemon juice
salt & black pepper
Toasted pita triangles, for serving

Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.

Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil, roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. On the same sheet line the red pepper and Roast for 15-20 min. Put the pepper in plastic bag, this will make it easy to peel the skin. Set the eggplant aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.

Add the garlic to the eggplant mixture, the parsley, pine nuts, lemon juice, olive oil, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

Roasted Eggplant with Pomegranate and Yogurt

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arab food, eggplant, meze, middle eastern, oven roasted eggplant, pomegranate, pomegranate molasses, tahini, yogurt sauce

In Arab world, the eggplant is often called “the noble fruit”, gracing the tables of rich and poor alike.

Didn’t I mention before that I’m a big fan of any eggplant recipe. Yes, and don’t wonder if you see my blog is all about eggplant.

Eggplant is appreciated in most of middle eastern countries. There is a common lore has been told for long ago that a woman ability to manage the household is judged by how many ways she can prepare eggplant. Indeed, you can find many middle eastern dishes containing eggplant, it may be savored hot or cold, grilled, barbecued, deep-fried, sautéed, roasted, baked, stuffed, marinated, pickled, in pastry, casseroles, stews and even confitures and jams.

This is a wonderful middle eastern way to enjoy the eggplant. A healthy, light, and quick dish that served as an appetizer at any meze table. You have the choice to fry the eggplant, but I prefer it healthy by roasting the eggplant slices with a little of olive oil. make sure to roast the eggplant on high oven heat.

The dressing of pomegranate molasses and vinegar gives the eggplant slices a sweet and sour flavor. Serve them hot or cold, with the yogurt and tahini topping at room temperature.

Roasted Eggplants with Pomegranate & Yogurt

3-4 eggplants
extra virgin olive oil
salt and pepper
1\2 tablespoon sumac
1 1\2 tablespoon pomegranate molasses
1  tablespoon vinegar
1 tablespoon lemon juice
2 cups plain yogurt
1 garlic clove, crushed
2 tablespoon tahini
1\4 cup pine nuts
1\4 cup fresh pomegranate seeds
fresh parsley, chopped

Cut the eggplants, lengthwide or crosswide, into slices about 1\2 inch thick. place them on an oiled sheet of foil on baking tray. Brush both sides with olive oil and sprinkle lightly with salt and pepper. Place in a very hot oven preheated to 475 f for about 20 minutes, until they are soft and browned, turning the slices over once. Arrange on a shallow serving dish. sprinkle with sumac.

Mix the pomegranate molasses, vinegar, lemon juice, and 2 tablespoon olive oil, and brush the eggplant slices with the dressing. Beat the yogurt with the garlic and tahini and pour them very lightly all over, and sprinkle over the pine nuts, pomegranate seeds, fresh parsley, and sumac.

Eggplant Fattoush Salad

Tags

eggplant, eggplant salad, fattoush, middle eastern fattoush salad, Salad

What to do with your eggplants before it passed away and ended in trash bag?

I had some eggplants that was sitting in the fridge for long time, since lately I did’t have time to make anything. Being an eggplant lover, don’t like to waist any bit of it.
This eggplant salad is a twist on the classic fattoush salad.
Fattoush is a Middle Eastern take on panzanella, Italian bread salad.
My favorite, nutty, garlicy, fresh, and tangy taste, all together along with the crunchy fried pita bread.
Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil, pomegranate molasses and a sprinkle of ground sumac-the berry of a bush that grows wild all over Lebanon, Jordan, and Palestine-add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
You can make the salad up to 4 hours ahead; cover and chill. Serve as an appetizer. In fact, you can serve it also with toasted baguette slices or any rustic Italian bread, it is a good alternative to the pita in this salad.

1 large eggplant, cubes cutted
1 avocado, cubes cutted
1\2 cup thinly sliced green bell pepper
1\4 cup thinly sliced red onion
1 large tomatato, cut in quarter then thinly sliced
1\2 cup shreded lettuce leaves
2-3 heads of horseradishes thinly sliced
1\2 cup roughly chopped italian flat leaves parsley
1\4 cup chopped fresh mint leaves
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 tablespoon olive oil
1 tablespoon sumac
1 loaf of pita bread
sunflower oil for frying

Sprinkle some salt on the eggplant cubes, toss all together, let sit a side for 10 minutes; this will help the eggplant not to soak too much oil while frying.
Begin with pita bread, cut the bread into cubes, heat the oil, deep fry the pita, keep stirring and turning on the other side, until golden brown, be careful and watch it carefully because it will be ready in a bout 1 minute. Let sit on clean towel or kitchen papers.

Fry the eggplant, make sure the heat not too low (this will make eggplant soak too much oil), not too high ( it will burn the eggplant quickly).
Toss carfully all the ingrediant of the salad together; the fryed eggplant, the avocado cubes, the sliced pepper, onion, tomato, horseradish, lettuce, parsley, and mint.
In a small bowl, add the pomegranate molasses, the olive oil, the lemon juice, salt, and groung black pepper. Add it to the salad with the sumac, toss the salad, sprinkle some more sumac on the top.
Serve with pita chips.

You can serve it immediately so you will enjoy the crunchy pita bread, or let it set a couple of hours in the fridge, this will let the bread soaked in the lemon pomegranate dressing.