Eggplant Moussaka
Eggplant with stuffing

Cut each eggplant lengthwise into slices just under 1/2 inch thick.

Place these in a container with plenty of water and sea salt–1 teaspoon sea salt to 1 pint of water.

Soak 30 minutes (to remove any bitterness). Rinse well, dry with paper towels and then fry them in olive oil until tender.

Wash the rice well, cover by about 1 1/2 inches of cold water, bring to a boil and simmer for 20 minutes. Add the tomatoes, onion and parsley, olive oil, garlic, salt, and pepper.

Bring to a boil then simmer. When the water has evaporated, remove from heat and add the seeds, nuts, currants, and grated cheese.

 

Ziyad Recipes
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1 lb. Whole Eggplants

5 tablespoons Sultan Brand Extra Virgin Olive Oil

1-2 onions (about 8 oz.), peeled

1 can Ziyad Chick Peas 15.50z/Ziyad Chick Peas

1 1/2 tablespoons Sultan Pomeg Syrup

1 Lb. Tomatoes, rinsed, peeled

1 1/2 teaspoon salt, or to taste

1/2 teaspoon cinnamon

1/2 teaspoons allspice

1/4 teaspoon cracked pepper

¾ of cup water

3 tablespoons chopped parsley

 

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