Mouajjanat Eggplant

Mouajjanat Eggplant is a delightful Lebanese vegan pizza that features a savory blend of spiced eggplant, fresh herbs, and a crispy base. Perfect for a light meal or snack, this dish captures the essence of Lebanese flavors in every bite.

Ingredients

• Eggplant - 1 medium (about 250g)
• All-purpose flour - 150g
• Warm water - 100ml
• Olive oil - 2 tablespoons
• Active dry yeast - 5g
• Salt - 1 teaspoon
• Ground cumin - 1/2 teaspoon
• Ground coriander - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Tomato paste - 2 tablespoons
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Steps

1. Preheat your oven to 220°C (428°F).
2. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
3. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon of olive oil. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a kitchen towel, and let it rise for 30 minutes.
5. While the dough is rising, prepare the eggplant. Slice it into rounds, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Rinse and pat dry.
6. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the eggplant slices and cook for about 5-7 minutes until soft and lightly browned. Stir in the cumin, coriander, paprika, black pepper, and cook for another minute.
7. Remove from heat and mix in the tomato paste, lemon juice, and chopped parsley.
8. Once the dough has risen, punch it down and roll it out on a floured surface into a round shape about 1/2 cm thick.
9. Transfer the rolled dough onto a baking sheet lined with parchment paper. Spread the eggplant mixture evenly over the dough.
10. Bake in the preheated oven for 15-20 minutes until the edges are golden brown.
11. Remove from the oven and let cool slightly before slicing. Serve warm.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplants, which help reduce inflammation.
• High in fiber, promoting digestive health.

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