Lebanese Stuffed Eggplant & Bread Pudding

The Elkhouri Family has food running deep within their soul. The owner of Cedar’s Cafe, family mom Marlene, makes sure she instills the gift of cooking in all of her children’s lives. 

EGGPLANT CASSEROLE

INGREDIENTS

1 Eggplant, cut long ways or in rounds

½ pound ground beef

Nob of butter

2 tomatoes sliced

1 can tomato paste

¼ cup pine nuts toasted

Salt & pepper

DIRECTIONS

Place cut eggplant round on baking dish and bake till tender, or fry them if you wish.

In a pan on the stove saute beef and pine nuts in butter (you can use oil if you wish) until brown.

Add tomato paste, salt , pepper & water simmer until it thickens.

Place sliced tomatoes on top of eggplant in baking dish and top with meat sauce. Bake in oven at 425 for about 30 mins. 

Remove & serve with Lebanese rice (recipe below).

 

LEBANESE RICE

INGREDIENTS

½ cup Vermicelli noodles

2 tablespoons Butter

3 cups Water

1 ½ Basmati rice

Nuts, toasted

DIRECTIONS

Melt butter add noodles till browned.

Add rice and salt and toast a bit.

Cover with water.

Cook till top of rice is showing but there is still water. Turn off and cover to steam, about 10-15 minutes. 

Plate and top with toasted nuts.

 

GARLIC POTATOES

INGREDIENTS

½ pound potatoes, peeled & cut into 1 inch rounds

8-10 fresh garlic cloves minced with salt

2- 3 bunches of fresh herbs chopped

2 lemons, juiced

¼ cup oil

DIRECTIONS

In an baking dish combine everything and bake at 400 for 45 mins or until tender and brown,

Serve.

 

ROSEWATER BREAD

INGREDIENTS

½ loaf of bread, toasted

2 Tbsp. crushed pistachios

Simple syrup - made from 1 cup water, 1 cup sugar ½ table spoon of rosewater ½ tablespoon of orange blossom, dash of lemon. Boil until thick then cool.

DIRECTIONS

Soak the toast in the simple syrup.

 

CREAM

2 cups whole milk

1 ½ cups sugar

1 cup corn starch 

1 tablespoon rose water

DIRECTIONS

Place everything in pot an boil on low till thick.

Pour over syrup drenched bread and top with crushed pistachios.

 

POACHED PEACHES

INGREDIENTS

½ cup of pomegranate juice

¼ cup sugar

Dash of cinnamon

½ cup water

2-3 peaches cut in half

 

DIRECTIONS

Place ingredients in pan and simmer and cover until peaches are tender.

Serve with whipped cream and ice cream.

 

MINT LEMONADE

INGREDEINTS

½ Sugar

8-9 Lemons juiced

1-2 bunches Mint 

3 cups Water

 

DIRECTIONS

First make mint syrup by combining ½ cup sugar and ½ cup water to a low boil and stir until sugar melts. 

Add mint leaves, pounded & chopped, to sugar and water combination and mix well.

Pour over lemon juice and remaining water (add ice optional). 

Chill and serve.

Posted on June 2, 2016 .