Mujadara with Pickled Baby Eggplant

Name: Mujadara with Pickled Baby Eggplant
Total time: 3600 s
Yield: 6 people
Ingredients: The mujadara recipe is available on my page; I posted it earlier with fattoush 🥰; 2.2 lbs small eggplants (about 1 kg); 3 garlic cloves; 1 tablespoon hot red pepper paste; Lemon juice, to taste; Salt

EmBahaa AlAchrafi @abirnahle

لبنان

This is a simple dish from my grandparents, but it's very, very nutritious. My kids love it, and today they asked me to make it, so I wanted to share it with you.

EmBahaa AlAchrafi @abirnahle

لبنان

This is a simple dish from my grandparents, but it's very, very nutritious. My kids love it, and today they asked me to make it, so I wanted to share it with you.

Saved

Ingredients

1 hour

6 people

The mujadara recipe is available on my page; I posted it earlier with fattoush 🥰
For the pickled baby eggplant, you need:
2.2 lbssmall eggplants (about 1 kg)
3garlic cloves
1 tablespoonhot red pepper paste
Lemon juice, to taste
Salt

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Steps

1 hour

1

Wash the eggplants well and boil them until tender. Drain and cool them. Cut them into long strips, then add finely crushed garlic, lemon juice, hot pepper paste, and salt. Serve cold alongside the mujadara.
2

You can also serve this with pickles or olives.
3

Mujadara can also be served with plain yogurt.
4