Mnazaleh  

“There’s a kind of tenderness that lives in soft eggplant and simmered garlic—it doesn’t shout, but it stays.”

Mnazaleh

Mnazaleh is a Levantine dish made by layering or stewing fried eggplant with tomatoes, garlic, and optionally minced meat. It’s often served warm or at room temperature, alongside rice or bread. This dish doesn’t demand attention. It holds it.

Ingredients

  • 2 medium eggplants, peeled in stripes and cut into thick cubes
  • 1 lb ground lamb or beef (optional, traditional)
  • 2 tbsp olive oil, plus more for frying
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 4 ripe tomatoes, chopped (or 1½ cups crushed tomatoes)
  • 1 tbsp tomato paste
  • ½ tsp cinnamon
  • ½ tsp allspice
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


How The Alchemy Happens

Lightly salt the eggplant cubes and let sit 30 min to draw out moisture. Pat dry.

Heat oil in a large skillet. Fry eggplant in batches until golden and tender. Set aside.

In the same pan, sauté onions in olive oil until soft. Add garlic and cook briefly.

(Optional) Add ground meat. Cook until browned. Season with cinnamon, allspice, salt, and pepper.

Add chopped tomatoes, tomato paste, and a splash of water if needed. Simmer until sauce thickens.

Gently fold in eggplant. Simmer on low for 10–15 minutes. Adjust seasoning.

Let it rest—this dish blooms with time. Garnish with parsley and serve with rice or flatbread.

🔙 Back to the Kitchen

“Mnazaleh is not flashy. It’s not loud. But it will stay with you long after the plate is clean.”