🥙 Middle Eastern Vegetarian

Eggplant Manakish

Name: Eggplant Manakish
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 1 tbsp, for the dish Olive Oil; 300 g All-Purpose Flour; 1 tsp Ground Cumin; 2 large Eggplant; 100 g, grated Cheese; 3 tbsp Za'atar

🥙 Middle Eastern

Bubbling, golden-topped comfort: eggplant baked until the edges crisp and the centre turns molten. Ready in 48 minutes including prep.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Olive Oil1 tbsp, for the dish
All-Purpose Flour300 g
Ground Cumin1 tsp
Eggplant2 large
Cheese100 g, grated
Za'atar3 tbsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the eggplant.
3
Pour the cream around the edges, scatter over the cheese and the ground cumin.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: Eggplant recipe with meat/ باطرش حموي باسهل وارع طريقة · on YouTube