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Eggplant Musakhan

eggplant-musakhan
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Yields1 Serving
 1 Eggplant Sliced into 1 in. thick pieces
 ¼ cup Sultan Brand Olive Oil
 2 OnionsThinly sliced
 Salt to taste
 ½ Packet of Ziyad Brand Liyye Seasoning Add more for stronger flavor
 4 Naan Or 4 Greek pita loaves
Garnish
 Yogurt
 Ziyad Brand Almonds or pine nuts
1

To a sauté pan add 2 tbsp of the oil, sauté the eggplant until soft (10-15 min), and season with liyye seasoning.

2

Remove the eggplant, add remaining 2 tbsp of oil, salt and sauté onions until caramelized (10-15 min).

Assemble
3

Warm naan/pita, layer warm eggplants and then onions on top. Sprinkle with sumac, and then add nuts. Either dip in the yogurt or drizzle yogurt on top.
Enjoy!

4

*if eggplant or onions are sticking to the pan while cooking, you can add a bit more olive oil or a few tablespoons of water.

 

Related Recipes

Ingredients

 1 Eggplant Sliced into 1 in. thick pieces
 ¼ cup Sultan Brand Olive Oil
 2 OnionsThinly sliced
 Salt to taste
 ½ Packet of Ziyad Brand Liyye Seasoning Add more for stronger flavor
 4 Naan Or 4 Greek pita loaves
Garnish
 Yogurt
 Ziyad Brand Almonds or pine nuts

Directions

1

To a sauté pan add 2 tbsp of the oil, sauté the eggplant until soft (10-15 min), and season with liyye seasoning.

2

Remove the eggplant, add remaining 2 tbsp of oil, salt and sauté onions until caramelized (10-15 min).

Assemble
3

Warm naan/pita, layer warm eggplants and then onions on top. Sprinkle with sumac, and then add nuts. Either dip in the yogurt or drizzle yogurt on top.
Enjoy!

4

*if eggplant or onions are sticking to the pan while cooking, you can add a bit more olive oil or a few tablespoons of water.

Eggplant Musakhan

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