BookSumo Press - Lebanon: A Lebanese Cookbook with Delicious Lebanese Food

Ingredients

• 6 small eggplants trimmed and halved.
• onions , diced
• garlic cloves, minced
• 1 1/2 C. cooked chickpeas
• 4 C. canned tomatoes
• extra virgin olive oil
• sea salt
• ground black pepper
• chopped flat leaf parsley

Directions

• Remove several stripes of the eggplants leaving some on. Cut them each one of them in half
• Place a pan over medium heat. Heat in it a swirl of olive oil.
• Cook in it the eggplant slices for 2 to 3 min on each side. Drain them and place them aside.
• Allow the eggplant slices to cool down for a while. Cut 2 eggplant halves into dices.
• Heat 1/4 C. of olive oil in the same pan. Saut in it the chickpeas with onion for 3 to 4 min.
• Stir in the tomatoes with a pinch of salt and pepper. Cook them for 1 min.
• Add the eggplant dices with eggplant halves. Put on the lid and let them cook for 26 min over low heat.
• Garnish your moussaka with some parsley. Serve it with some rice.
• Enjoy.

Ingredients

• 1 tbsp olive oil
• onions , chopped
• 3 garlic cloves , crushed
• 2 1/4 lb. lean ground lamb
• 1 tbsp pepper
• 2 tbsp ground cumin
• 1 tsp ground allspice
• 2 tbsp dried mint
• 1 bunch of fresh mint , chopped
• 1 pinch cayenne pepper
• 2 tbsp pomegranate molasses
• 50 g toasted pine nuts
• salt

Directions

• Place a pan over medium heat. Heat in it the oil. Saut in it the garlic with onion for 3 min.
• Stir in the ground lamb and cook them for 6 min while stirring them often.
• Stir in the spices with dry and fresh mint. Let them cook for 5 min until the meat is done.
• Stir in the molasses with pine nuts. Cook them for an extra 1 to 2 min.
• Serve your lamb skillet warm with some toast or pita bread.
• Enjoy.