Palestinian

Makdous with Eggplant and Turmeric

Name: Makdous with Eggplant and Turmeric
Total time: 30 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 2 large eggplants, halved lengthwise; 1 lb tomatoes, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

A traditional Palestinian dish of eggplant stuffed with a spiced tomato and turmeric mixture, baked to golden perfection.

30 minutes4 servings

Method

Preheat oven to 375°F (190°C).
In a bowl, mix tomatoes, onion, garlic, turmeric, salt, and pepper.
Spoon mixture into eggplant halves, place on baking sheet.
Drizzle with olive oil, bake for 25 minutes until golden.

Sides Vegetarian Mains

Read in another language

More Palestinian recipes →