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Middle Eastern Eggplant Dish

What you need: 

1 large eggplant, peeled and sliced lengthwise
2 large zucchini squash
3 cloves garlic, finely chopped
2 tablespoons olive oil
40 oz diced tomatoes in juice
sea salt to taste

What you do: 

Wash and cut the ends off of the zucchini; slice them thinly lengthwise. Mix together tomatoes with olive oil, garlic, and salt. In a shallow dish, layer eggplant, tomatoes, zucchini, and tomatoes; repeat until all ingredients are used, ending with tomatoes on top. Cover with foil and bake at 375 for about 30minutes, until eggplant and zucchini are soft.
This dish was inspired by one served of my best friends, who happens to be from Kuwait. She only cooks middle eastern food, and it is always SO tasty and simple!

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


I was looking forward to making this...welll, first of all, I found prep time and cooking time to be way off.  I did use 2 medium-sized egg plants and added a little squash in
for kicks, by the way.  I found it to be bland, so I added fresh, flat parsley and fresh basil.

Well, I know I added more quantity than in recipe, but, stilll, it took almost 2 hours for it to cook.  But, still, that's okay.  (Just a warning for those who may want to make this...and I cut everything in small, equal sizes using a chopper)

Also, after all said and done, overall taste was good, but I found it awkward.  Kind of like either a thick soup or a thin pasta sauce.  It needs something, don't know what.  Unless it is altered in some way, I would not, unfortunately, recommend this recipe as is.  :-\


this dish was so easy to prepare, and so good! yummie!!! excellent and healthy after a long working day. i´m surely going to make this more often. thanks for posting this recipe  :>

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