M’nazaleh--Roasted Eggplant with Lamb or Chicken
By: Blanche Shaheen/Arab America Contributing Writer
Did you know that the Greek word Moussaka comes from the Arabic word “musaqqa‘ah” which means chilled? The reason this dish is called “chilled” is that you can eat it cold and it tastes just as delicious.
Greek Moussaka is indulgent-rich meat and eggplant tucked under a bed of creamy, buttery, bechamel sauce. Musaqqa‘ah, also known as M’nazaleh, is the Arab version of this casserole, which trades the bechamel for a light tomato sauce with slightly different spices.
Eggplant is ubiquitous in the cuisine of the Levant, M’nazaleh is one of those dishes that can absolutely wow your guests at a dinner party–the tender eggplant, combined with the meaty lamb or chicken and onions, sweet tomatoes, and toasted pine nuts is so rich tasting yet full of fiber and protein, vitamin C, and iron.
This recipe has instructions using a store bought marinara sauce, which quickens the cooking time for busy people on the go and does not compromise on flavor or quality (especially if you use organic marinara sauce. ) Another shortcut is using ground meat instead of meat cut into small cubes. If you are short on time and don’t want to dice meat you can substitute ground turkey, chicken, or lamb with great results.
Make sure you follow the steps for salting then drying the eggplant of moisture to remove any bitterness. This dish tastes great alone for a low-carb meal or is excellent with any kind of cooked rice.
For the video tutorial, see below:
Recipe for: M’nazaleh–Rroasted Eggplant with Lamb or Chicken)
2 large eggplants, peeled and sliced about ½ inch thick
1 ½ pounds of diced lamb (can substitute with chicken thighs if you wish)
1 large onion, chopped finely
2 tsp allspice
Salt and pepper to taste
4 cloves of garlic, minced
1 jar of standard marinara sauce, (or one 16 oz can of chopped tomatoes with 3 cloves garlic if you want to make a homemade sauce)
Olive oil
1/3 cup pine nuts
Salt both sides of the eggplant slices, and then set aside for about 30 minutes on a baking sheet lined with paper towels. While the salt extracts the water from the eggplant, in a large skillet sauté onions in about 3 tbs. of olive oil for about 5 minutes. Add garlic and sauté another minute. Add the meat, allspice, salt, and pepper to taste, and sauté until lamb is browned. Layer a 13×7 baking dish with the chicken or lamb mixture and set aside. Next, take the eggplant slices and squeeze out any excess moisture with paper towels or thin towel. Brush the eggplant slices with olive oil n both sides. Broil the eggplant in the oven for about 8 minutes each side, or until nicely browned. Take the roasted eggplant and layer the slices on top of the meat. Pour marinara sauce over the meat and eggplant. If you choose to use chopped canned or fresh tomatoes instead, place in a saucepan first and add 3 cloves of minced garlic, salt, and pepper to taste—simmer for about 30 minutes before adding to the casserole. Bake the casserole in the oven at 375 degrees for about 30 minutes. While the m’nazaleh is baking, sauté pine nuts in about 1 tsp of olive oil until browned. Top the m’nazeleh with pine nuts before serving with rice.
Blanche Shaheen is a journalist, food writer, and host of the cooking show called Feast in the Middle East. She specializes in Arab cuisine of the Levant and beyond You can check out her cooking video tutorials and cultural commentary on growing up Arab American at https://www.youtube.com/user/blanchetv Her recipes can also be found at: https://feastinthemiddleeast.wordpress.com/