People have mood swings, but I say, I have something called ‘Mediterranean Food swings’. It can be anything. When I wake up my craving starts from Hummus to Shawarma to some Eggplant dish. Over the weekends, While I patiently decide what I want to cook, I didn’t realize I had all the right ingredients to make this lip-smacking entree. I present you “M’zanaleh” (You can call it – Maza Naa Leh) Lol! 😂 This recipe requires eggplant to be charred in the oven and then using the flesh. Here goes the step-by-step recipe for the scrumptious M’zanaleh:
Ingredients: Serves 4
1 big eggplant (also called Aubergine), washed and dried
1/2 cup chopped walnuts
1 small finely chopped onion
1 skinless medium sized finely chopped tomato
2 tbsp finely chopped Cilantro
2-3 tbsp Sadaf’s Pomegranate Molasses
3-4 roasted garlic cloves
2+2 tbsp olive oil
2 tbsp chopped cilantro
1 tbsps chopped walnuts
*Preheat the oven at 400F. Lightly grease a baking sheet and the eggplant with olive oil. Using knife slit the eggplant for it to cook evenly on the inside. Roast it in the broiler for 20-30 minutes. Char until the skin starts breaking. Remove from the broiler, peel the eggplant skin and keep aside the flesh.
*Heat a pan on a medium flame, add oil and saute garlic, onions, and tomatoes. Stir it for 10-15 minutes.
*Mash the mix. Add salt and walnuts. Give it a final stir. Remove it from the flame.
*Now fold in the eggplant flesh and pomegranate molasses
*Serve it at room temperature with some warm Pita ❤
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!