Are you looking for a culinary journey to the vibrant streets of the Middle East? Look no further! Eggplant, a staple ingredient in many Mediterranean and Middle Eastern cuisines, takes center stage in these 18 flavorfully spiced and deliciously diverse recipes. From classic dips like Baba Ganoush with Tahini and Garlic, to hearty stews like Eggplant and Chickpea Stew with Tomatoes, each dish is a testament to the region’s rich culinary heritage.
In this article, we’ll take you on a gastronomic adventure through the Middle East, exploring the various ways eggplant can be prepared, from grilled and roasted to stuffed and stewed. Whether you’re a seasoned cook or just looking for new inspiration, these recipes are sure to delight your taste buds and leave you craving more of the region’s bold flavors.
Baba Ganoush with Tahini and Garlic
Baba Ganoush is a popular Middle Eastern dip that’s perfect for veggie sticks, pita bread, or as a topping for your favorite dishes. This recipe combines the richness of tahini with the bold flavor of roasted garlic for an unforgettable taste experience.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 3 cloves garlic, roasted and mashed
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: paprika or parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
3. Let the eggplants cool, then peel and puree them in a blender or food processor.
4. In a bowl, mix together tahini, roasted garlic, lemon juice, olive oil, salt, and pepper.
5. Add the eggplant puree to the tahini mixture and stir until smooth.
6. Taste and adjust seasoning as needed.
7. Serve chilled, garnished with paprika or parsley if desired.
Cooking Time: 45 minutes
Stuffed Eggplant with Spiced Lamb and Pine Nuts
This flavorful dish combines the richness of spiced lamb with the sweetness of eggplant, all wrapped up in a crunchy pine nut crust. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 large eggplants
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup pine nuts, toasted
– 1 tablespoon olive oil
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and hollow out the centers.
3. In a pan, cook the lamb, onion, garlic, cumin, paprika, salt, and pepper until the lamb is browned, breaking it up into small pieces as it cooks.
4. Stuff each eggplant with the lamb mixture and top with toasted pine nuts.
5. Drizzle with olive oil and sprinkle with breadcrumbs.
6. Bake for 30-35 minutes or until the eggplant is tender.
Cooking Time: 30-35 minutes
Eggplant Fatteh with Yogurt and Pita Chips
This Iranian-inspired dish is a refreshing twist on the traditional fatteh recipe, featuring roasted eggplant, creamy yogurt sauce, and crunchy pita chips.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1/4 cup chopped fresh parsley
– 6-8 pita chips
Instructions:
1. Preheat oven to 400°F (200°C). Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the eggplants, then sprinkle garlic, salt, and pepper evenly.
3. Roast for 30-40 minutes or until the eggplant is tender and slightly caramelized.
4. In a bowl, whisk together yogurt, lemon juice, and parsley.
5. Once the eggplants are cool enough to handle, scoop out the flesh and mash it in a bowl.
6. Combine the roasted eggplant with the yogurt sauce and mix well.
7. Serve the eggplant fatteh with pita chips on top.
Cooking Time: 40 minutes
Grilled Eggplant with Za’atar and Olive Oil
This flavorful side dish is a perfect blend of Mediterranean flavors, featuring the sweetness of grilled eggplant paired with the earthy aroma of za’atar. Serve as a side or use as a topping for your favorite dishes.
Ingredients:
– 2 medium eggplants
– 2 tablespoons olive oil
– 1 tablespoon za’atar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice eggplants into 1/2-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil.
4. Sprinkle za’atar evenly over both sides of the eggplant slices.
5. Season with salt and pepper to taste.
6. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
7. Garnish with chopped parsley, if desired.
8. Serve warm.
Cooking Time: Approximately 12-15 minutes
Eggplant and Chickpea Stew with Tomatoes
This hearty stew combines the rich flavors of eggplant, chickpeas, and tomatoes for a satisfying and nutritious meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant and cook until tender, about 10 minutes.
5. Stir in the chickpeas, tomatoes, smoked paprika, salt, and pepper.
6. Simmer the stew for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Makdous (Pickled Eggplant Stuffed with Walnuts and Chili)
Experience the bold flavors of Middle Eastern cuisine with this iconic appetizer, Makdous, pickled eggplant stuffed with walnuts and chili.
Ingredients:
– 2 large eggplants
– 1 cup of pitted green walnuts
– 1/4 cup of grated red chili pepper
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– Salt to taste
– Vinegar (white wine or apple cider) for pickling
Instructions:
1. Cut the eggplants in half lengthwise and hollow out the insides, leaving a shell about 1/4 inch thick.
2. In a bowl, mix together the walnuts, chili pepper, garlic, and salt.
3. Stuff each eggplant with the walnut mixture, dividing it evenly among the four shells.
4. Drizzle the olive oil over the stuffed eggplants and season with salt to taste.
5. Place the eggplants in a jar or container, cover them with vinegar, and refrigerate for at least 24 hours before serving.
Cooking Time: None, as this is a pickled dish that requires refrigeration.
Eggplant and Tomato Salad with Pomegranate Molasses
This refreshing salad combines the sweetness of eggplant and tomatoes with the tanginess of pomegranate molasses, creating a delightful harmony of flavors. Perfect for a light and healthy meal or as a side dish to any Mediterranean-inspired dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup pomegranate molasses
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast eggplant for 20-25 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine roasted eggplant, diced tomatoes, pomegranate molasses, and remaining 1 tablespoon olive oil.
5. Toss to combine, adjusting seasoning as needed.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Eggplant Musakhan with Sumac and Caramelized Onions
A Middle Eastern-inspired dish that combines the rich flavors of eggplant, sumac, and caramelized onions. This recipe is a twist on traditional musakhan, typically made with chicken or meat.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp ground sumac
– Salt and black pepper, to taste
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tbsp pomegranate molasses (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize onions by cooking them in olive oil over medium-low heat for 20-25 minutes, stirring occasionally.
3. Brush eggplant slices with olive oil and season with salt, black pepper, and sumac.
4. Roast eggplant in the preheated oven for 15-20 minutes, flipping halfway through.
5. Combine caramelized onions, roasted eggplant, garlic, and parsley in a serving dish.
6. Drizzle with pomegranate molasses (if using) and serve warm.
Cooking Time: 40-50 minutes
Eggplant and Lentil Mujadara
Eggplant and Lentil Mujadara: A Hearty Twist on a Middle Eastern Classic
Mujadara, a traditional Middle Eastern dish, typically features lentils and onions. This variation adds roasted eggplant for added depth of flavor and texture.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges and chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1/2 teaspoon salt. Let sit for 10 minutes, then pat dry.
3. Roast eggplant in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
4. In a large saucepan, sauté onions and garlic in olive oil over medium heat until softened.
5. Add lentils, roasted eggplant, salt, and pepper. Stir to combine.
6. Simmer, uncovered, for 20-25 minutes or until the lentils are tender and the mixture has thickened slightly.
7. Serve hot, garnished with lemon wedges and chopped parsley if desired.
Cooking Time: 55-65 minutes
Fried Eggplant with Garlic Yogurt Sauce
A classic Mediterranean dish gets a creamy twist with this simple recipe. Crisp fried eggplant slices are served with a rich garlic yogurt sauce, perfect for accompanying grilled meats or as a satisfying vegetarian main course.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Garlic Yogurt Sauce (see below)
Garlic Yogurt Sauce:
– 1 cup plain yogurt
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Dip each eggplant slice into the flour mixture, then buttermilk, and finally coat with breadcrumbs.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.
4. Meanwhile, prepare Garlic Yogurt Sauce by mixing all ingredients together in a bowl.
5. Serve fried eggplant slices with the Garlic Yogurt Sauce spooned on top.
Cooking Time: About 20-25 minutes
Eggplant and Feta Cheese Rolls
This recipe combines the flavors of grilled eggplant, salty feta cheese, and fresh herbs to create a delicious appetizer or snack. These rolls are perfect for a quick meal or as a side dish.
Ingredients:
– 2 medium eggplants
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1 egg, beaten (for brushing)
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and garlic.
4. Place a spoonful of feta cheese on each eggplant slice, leaving a 1/2-inch border around the edges.
5. Roll up the eggplant slices tightly but gently to form rolls.
6. Brush the tops with beaten egg for glaze.
7. Bake for 20-25 minutes or until the eggplant is tender and the cheese is golden brown.
8. Garnish with fresh mint leaves, if desired.
Cooking Time: 20-25 minutes
Eggplant and Lamb Kofta Bake
This flavorful and aromatic dish combines the sweetness of eggplant with the savory taste of lamb koftas, all wrapped up in a rich tomato sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1 tablespoon olive oil
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, garlic, breadcrumbs, salt, and pepper. Mix well.
3. Form into small koftas and set aside.
4. Brush eggplant slices with olive oil and season with salt.
5. In a large baking dish, arrange half of the eggplant slices in the bottom.
6. Place lamb koftas on top of eggplant, followed by remaining eggplant slices.
7. Pour crushed tomatoes over the koftas and sprinkle with chopped parsley (if using).
8. Bake for 45-50 minutes or until eggplant is tender and koftas are cooked through.
Cooking Time: 45-50 minutes
Eggplant Shakshuka with Poached Eggs
This North African-inspired dish is a flavorful and hearty breakfast or brunch option, featuring roasted eggplant, spicy tomatoes, and poached eggs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, eggplant, smoked paprika, salt, and pepper. Cook for an additional 10-12 minutes, stirring occasionally, until eggplant is tender.
4. Make 4 wells in the eggplant mixture and crack an egg into each well.
5. Transfer skillet to preheated oven and bake for 8-10 minutes or until whites are set and yolks are still slightly runny.
Cooking Time: 25-30 minutes
Eggplant and Potato Tagine with Preserved Lemon
A rich and aromatic North African-inspired stew that combines the flavors of eggplant, potatoes, and preserved lemon. This hearty dish is perfect for a cold winter’s night.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2-3 medium-sized potatoes, peeled and cubed
– 1/4 cup olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup preserved lemon, diced
– 1 can (14.5 oz) of diced tomatoes
– Water or vegetable broth as needed
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add eggplant and potatoes; stir to combine. Cook for 10-12 minutes or until vegetables are tender.
5. Stir in preserved lemon and diced tomatoes.
6. Add water or broth as needed to achieve desired consistency.
7. Simmer for an additional 10-15 minutes.
8. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: approximately 30-40 minutes
Eggplant Dolma with Rice and Herbs
A flavorful and nutritious Turkish-inspired dish that combines the sweetness of eggplant with the savory taste of rice and herbs.
Ingredients:
– 2 medium eggplants, cut into 1-inch thick slices
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with chopped parsley, mint, and garlic.
3. Stuff each eggplant slice with the rice mixture, leaving a 1/2-inch border around edges.
4. Place stuffed eggplants on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the eggplants and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 25-30 minutes
Eggplant and Pomegranate Dip with Walnuts
A sweet and savory dip that combines the richness of roasted eggplant with the tartness of pomegranate, topped with crunchy walnuts.
Ingredients:
– 2 medium eggplants
– 1 cup pomegranate juice
– 1/4 cup plain Greek yogurt
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until they’re tender and slightly charred.
3. In a blender or food processor, combine pomegranate juice, yogurt, olive oil, garlic, salt, and pepper. Blend until smooth.
4. Peel the roasted eggplants and add to the blender. Process until well combined.
5. Stir in parsley and walnuts. Taste and adjust seasoning as needed.
6. Chill for at least 30 minutes before serving.
Cooking Time: 40-50 minutes
Eggplant and Beef Stuffed Peppers
A twist on traditional stuffed peppers, this recipe combines the rich flavors of eggplant and beef with the crunch of bell peppers. Perfect for a quick and satisfying dinner!
Ingredients:
– 4 bell peppers, any color
– 1 medium eggplant, diced
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the ground beef in a pan until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the pan and cook until softened.
4. Stir in the cooked rice, paprika, salt, and pepper.
5. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
6. Stuff each pepper with the eggplant mixture, followed by the beef mixture.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and top each pepper with shredded cheddar cheese (if using). Return to the oven and bake for an additional 10-15 minutes.
Cooking Time: 40-45 minutes
Eggplant and Spinach Fatayer (Savory Pastries)
Eggplant and Spinach Fatayer: A Twist on Traditional Middle Eastern Pastries
Fatayer are savory pastries that originated in the Middle East, typically filled with spinach and feta cheese. In this recipe, we’ll give it a Mediterranean twist by adding roasted eggplant to the mix.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper, to taste
– 1 package of puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. In a pan, sauté chopped onion and minced garlic until softened. Add fresh spinach leaves and cook until wilted.
4. Roll out puff pastry to a thickness of about 1/8 inch.
5. Spoon roasted eggplant and spinach mixture onto one half of the pastry, leaving a 1/2-inch border around edges.
6. Fold other half over filling and press edges to seal. Brush with beaten egg for golden brown color.
7. Bake for 20-25 minutes, or until pastry is golden.
Cooking Time: 40-50 minutes
Summary
Get ready to delight your taste buds with these 18 flavorful Middle Eastern eggplant recipes! From classic Baba Ganoush to innovative stuffed eggplants, grilled eggplant with za’atar and olive oil, and many more delicious options. Discover the rich flavors and spices of this cuisine, including sumac, caramelized onions, and pomegranate molasses. Whether you’re in the mood for a hearty stew, a refreshing salad, or savory pastries, these recipes are sure to satisfy your cravings and transport you to the vibrant markets and bustling streets of the Middle East.
