Tag Archives: Eggplant

Tuesday Teaser #14: Grilled Eggplant

Tuesdays are always “Teaser Tuesdays” at Alf Hana.  We try out other people’s recipes and share our impressions and recommendations with you.

Oh, tonight we had an Italian feast!!!!  I can still smell its spices in the air….

Having bought some beautiful purple eggplants (or aubergines), we decided to try out a new recipe and share it with you all.  So, here is our deliciously flavored grilled eggplant:

Doesn’t it look amazing?  The recipe (find it here) is really easy!  Just mix the spices and oil into a sauce…

…Brush onto both sides of your sliced eggplant.  (We suggest making your slices a bit thick…)

Then, grill for about 15 minutes (turning once).  Now, we have a very small grill – only big enough for about 2 slices at once.  So, you may need to grill these in batches.  But, we also tried putting some in the oven at the highest setting for the same amount of time.  It worked just as well, but didn’t get those brown stripes – no biggy – they still tasted delicious!

These turned out so tasty!  We served them up with some home-made tomato sauce (from The Vegan Table by Colleen Patrick-Goudreau) and spaghetti!

We did make one small change to the recipe.  Instead of using 3 tablespoons of oil, we only used 2.  At 220 calories for half the recipe, you can’t beat it!

So, check out the original recipe here and let us know what YOU think.

Alf Hana!!!


Pharaoh’s Friday #12: Meatless Eggplant and Cream Pie (Moussaka)

Okay, this variation of moussaka (or eggplant [aubergine] casserole) originates in Greece, but many Egyptians do eat their eggplant casserole like this.  This was a very satisfying casserole that will remind you of the non-vegan version immediately.
[veganized from The Complete Middle East Cookbook, by Tess Mallos]
Serves 6
500 g eggplant, with skin, sliced (1 medium-sized eggplant)
oil for brushing

Meat Sauce:
3 cups TVP
3 cups water
2 bouillon cubes

1 large onion, chopped
2 cloves of garlic, minced
1 tablespoon oil
1 tablespoon water
½ cup tomatoes, peeled and chopped
1 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon fresh parsley, chopped (or ½ tablespoon of dried)
½ teaspoon sugar
⅛ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper

Cream Sauce:
2 tablespoons corn oil
2 tablespoons + ½ teaspoon flour
1 cup of non-dairy milk (we used soymilk)
1/16 teaspoon of nutmeg
salt and black pepper to taste

Prepare the eggplant.
1.  Cut eggplant into slices (leave the skin on).  Sprinkle with salt and leave sit for about an hour.  Pat dry.


After an hour

2.  Brush a cookie or baking sheet with oil and layer the eggplant slices on the baking sheet.  Brush the tops of the slices with oil as well.  Bake in the oven at gas mark 5 (375 degrees F or 190 degrees C) for about 5 minutes.
3.  Once the eggplant slices are browned on the one side, turn them, brush with oil and brown the other side for another 5 minutes.

Browned eggplant

Prepare the meat sauce.
4.  Put the TVP in a large bowl.  Set aside.
5.  In a medium sauce pan, heat the 3 cups of water and the 2 bouillon cubes.  Once they have boiled and become broth, pour over the 3 cups of TVP and let sit for about 15 minutes until the TVP has absorbed the broth.
6.  In a large sauce pan, heat the one tablespoon of oil and one tablespoon of water and add the onion and garlic.  Fry until lightly browned.
7.  Add the reconstituted TVP and the tomatoes, tomato paste, soy sauce, parsley, sugar, cinnamon, salt, and black pepper.  Cover and simmer over low heat for about 30 minutes.

Meatless Meat sauce

Prepare the cream sauce:
8.  Heat the corn oil in a small pan and add the flour.  Cook for about 2 minutes until bubbling.
9.  Add the nondairy milk.  Stir constantly and let the sauce boil for about 1 minute.
10.  Remove the cream sauce from the heat and add the nutmeg, salt and pepper to taste.
Prepare the moussaka:
11.  In a 9 x 9 inch (23 cm x 23 cm) casserole dish, brush a bit of oil and then arrange a layer of eggplant slices on the bottom (try to use about ⅓ of the slices).  Top this layer with half of the meat sauce.  Add another layer of eggplant, top with the rest of the meat sauce, and then finish with the final third of the sliced eggplant.

First layer of eggplant

The layered moussaka before the cream

12.  Pour the cream sauce over the top of the meat pie.  Bake in the oven at gas mark 4 (180 degrees C or 350 degrees F).  Cool on a rack for at least 10 minutes before cutting.
It’s important to wait before cutting.
Otherwise, your pieces may fall apart.

Nutritional Information: 1 of 6 pieces
326 Calories; 12g Fat; 0mg Cholesterol; 29g Carbohydrates; 12g Fiber; 25g Protein

Alf Hana!!!

Pharaoh’s Friday #9: Eggplant Salad (Babaganoug)

Even if you don’t like eggplants very much, you will love this creamy, tangy, eggplant salad.  My favorite way to eat this is on tameya (or falafel), but you can eat it on crackers, bread or with chopped up veggies!  YUMMMMYYY!!!

Makes about 1 cup

250 grams eggplant (about 2 medium eggplants)

1 clove garlic
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tahini (sesame seed paste)
½ tablespoon lemon or lime juice
½ tablespoon vinegar
½ tablespoon water


Prepare the eggplant.

1.  Wash the eggplant.  Boil it whole for about 30 minutes, or until very soft when a fork is inserted.

2.  Cool.
Prepare the spice mix.

3.  Crush the garlic, cumin, salt and black pepper using a mortar and pestle.

4.  Add the tahini and the spice mix in a small mixing bowl.

5.  Add the lime / lemon juice and the vinegar and mix well.  The mix should turn a pale color.
6.  Add the water.

Mix the eggplant and spice mix.

7.  After the eggplant has cooled, using a spoon, gently spoon out the insides of the eggplant, discarding the skin.

8.  Mash the eggplant with a fork.

9.  Mix the eggplant with the spice mix.

Store in an airtight container.

Serving Suggestions and Variations:
1.  Serve with pita or baladi bread as an appetizer.
2.  Serve with tameya or beans.
3.  Serve as a dip for vegetables.

Eggplant Casserole (Moussaka)

Do you like eggplant?  It hasn’t always been one of my favorites, but tastes change!  In the last week, we’ve had eggplant in three different ways!!!!  Yum!

I must admit that this recipe is not the traditional Egyptian moussaka.  We have changed it up a bit.  The results have given us a dish very low in fat and calories, very high in Dietary Fiber, Vitamin A, Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Potassium and Copper, and a very good source of Vitamin C and Manganese.  So, here’s our version of moussaka with a huge nutrient kick!!

Serves 4-6

1 large eggplant, skinned, and chopped in large chunks
2 tomatoes, chopped
½ kilo mushroom (about 500 grams), chopped
2 green peppers, chopped
2 cups of tomato juice
2 cups of water
2 vegetable bouillon cubes
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
2 tablespoons tomato paste
2 tablespoons parsley, minced
1 teaspoon sugar
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
1 potato, chopped

Preheat the oven to gas mark 6 (400 degrees F or 200 degrees C)
1.  After skinning and chopping the eggplant, sprinkle with salt and set aside for about 15 minutes.

2.  Fry the onion and garlic in the olive oil for about 2 minutes.
3.  Add salt, pepper, tomato paste, parsley, cinnamon, and sugar.  Cook for another 3-5 minutes.

4.  Heat the water.  Mix in the tomato juice and vegetable bouillon cubes.  Heat until boiling.

5.  Mix the eggplant, tomatoes, mushroom, green pepper, and potato in a large bowl.

6.  Add the fried mixture to the vegetables in the bowl. Mix well.

7.  Spread into a casserole dish 12 inches (30.5 cm) by 7 inches (18 cm).  Pour the hot soup mix on top.

8.  Cook for 1 to 1 ½ hours or until vegetables are tender.

Serving Suggestions and Variations:
-Serve with rice.
-Serve with baladi (or pita) bread.

Nutritional Information (for 100 grams)
Calories: 30; Fat: 1g; Carbohydrates: 6g; Cholesterol: 0g; Fiber: 1g; Protein: 2g

Alf Hana!!!

Stuffed Vegetables (Zucchini and Eggplant – aka Dolma)

Yes, dear readers, this is our second recipe for stuffed vegetables during this wonderful month of VeganMoFo.  If you missed it, our glorious recipe for stuffed grape leaves is here.  We decided to do a second post about zucchini and eggplant in particular because the mix is a bit different, but also because the technique for hollowing out the vegetables and filling them with mix takes a bit of practice.  So, here are our tips and tricks for successful stuffed zucchini and eggplant.

Serves 4-6

1 kilogram (2.2 pounds) zucchini
1 kilogram (2.2 pounds) small, slender white eggplant

For the stuffing mix:
4 cloves garlic
2 cups rice, raw
2 onion, minced
2 tomatoes, minced
1 teaspoon dried mint
1 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons dill, minced
2 tablespoons parsley, minced
2 teaspoons salt

For soaking hollowed-out eggplants:

about 1 liter water
1 tablespoon salt

For cooking:
6 cups water
4 bouillon cubes

1.  Mix all the ingredients for the stuffing mix in a large bowl.

2.  Prepare the zucchini and eggplant.  You will need a special kitchen tool for making dolma that helps you scoop out the insides of long, slender vegetables.  (I actually don’t know what this is called in English or Arabic – Anyone?)  You will use it gently dig in to the flesh, twist, and tug out the insides.

3.  Start with the zucchini.  Cut off the stem.  Take your time as you scoop out the insides and put them aside.  You can use them in the soup as the stuffed vegetables cook or for some other tasty dish.

4.  In order to make scooping the insides of the eggplant easier, it is advised to roll them with a rolling pin or your hands while placing pressure on the eggplant.  First, remove the stem part from the top of the eggplant.  Then roll.  After a few rolls, the eggplant will look a bit darker and will be squishy to the touch.  This will make hollowing out the insides much easier!  Just make sure that when hollowing the eggplant, you remove all the insides and discard them.  If some remain inside, you will have a bitter-tasting result!

5.  It is important that when you hollow out one of the eggplants, you soak it in a large bowl of water and salt until you have completed all the eggplants.  This will help reduce any bitter flavor.

Soaking the hollowed-out eggplant (no need for this step with the zucchini)

6.  Prepare a pot.
7.  Fill up the hollowed out vegetables with the stuffing mix, one by one.  It’s easiest to use your fingers for this part.  Leave between 1 to 1 and ½ inches (2.5 – 3.8 cm) of empty space at the end of the vegetable to give the rice room to expand and to prevent leakage as they cook.

8.  Arrange the stuffed vegetables in the pot.  Add tomatoes between layers.  Cover with a heavy plate to avoid movement while they cook.

Ready to cook - you can see I added some of the inside of the zucchini to cook with the stuffed veggies along with tomatoes...

9.  Prepare the soup.  Mix the water and the bouillon cubes and bring to a boil.
10.  Pour the soup over the vegetables until it just covers the top layer.  Cover the pot and cook for 30-45 minutes.

Nutritional Information (for 1 of 25 pieces):
Calories: 77; Fat: less than 1; Cholesterol: 0g; Carbohydrates: 15g; Fiber: 1g; Protein: 1g

Alf Hana!!!