Salads and appetizers
ChefFatima Jammoul
Zucchini and Eggplant Maqluba in Oil
Zucchini and eggplant maqluba — a traditional, simple dish with few ingredients, no spices or meat. A light summer recipe served cold.
Zucchini and eggplant maqluba in oil is a traditional old recipe — try it; it’s light, served cold, and perfect for hot weather.
Ingredients
Start here, then move straight into the method.
- 3 medium zucchini
- 3 medium eggplants
- 1 large onion
- 2 large ripe tomatoes
- Vegetable oil
- Salt
- Hot pepper (chili), to taste
- For more delicious eggplant recipes, see: Meat and Eggplant Maqluba
- To make more of Fatima’s traditional recipes, see Lentil Muhammara
Method
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- Wash the zucchini and eggplant and cut them into small cubes.
- Finely chop the onion, then sauté it in a little oil until it softens.
- Add the zucchini and eggplant cubes to the onion and stir over medium heat from time to time.
- When they are cooked—being careful not to overcook so they keep their shape—add the chopped tomatoes on top with salt and stir until the tomatoes soften.
- Let the zucchini and eggplant maqlouba cool well before serving; it can be served straight from the fridge.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Meat and Eggplant Maqluba
- Lentil Muhammara
