Recipes_OPB_Cook_It_At_Home_Chef_Mirna_Attar.docx  1  

Cook It At Home Recipes by Chef Mirna Attar

Open-Faced Roasted Eggplant with Roasted Tomatoes and Herb Ground Chicken 4-6 Servings Ingredients for the Eggplants and Tomatoes

• 4 large eggplants • 4 cloves of garlic, finely smashed • 1/3 cup fresh squeezed lemon juice • ½ cup extra virgin olive oil • Salt • 1/3 cup chopped parsley • 1/3 cup chopped chives • 1/3 cup chopped mint • 6 Roma tomatoes

Directions

1. Preheat the oven to 450 degrees. 2. Cut the eggplants in half. Score them with a knife from the inside and sprinkle them with salt and olive oil.

Place the eggplants on a baking sheet and bake them in the oven for 45 minutes. The inside of the eggplants should get tender.

3. While the eggplant is baking, cut the tomatoes into quarters and sprinkle them with salt and olive oil. Place them on a baking sheet and place them in the same oven for 10 minutes. The tomatoes should also become tender.

Ingredients for the Ground Chicken

• 1 lb ground chicken • 2 teaspoons finely smashed garlic • 2 teaspoons salt • 1 teaspoon cumin • 2 teaspoons allspice • 1 teaspoon dry lavender • 1 teaspoon chopped thyme • 2 teaspoons chopped parsley • 3 tablespoons extra virgin olive oil

Directions

1. Mix all the ingredients except the olive oil in a glass (non-reactive) bowl. 2. Preheat a frying pan with the 3 tablespoons of extra virgin olive oil. Pour the mixture from the bowl into the

frying pan and cook it until the chicken is brown and crunchy. Putting It All Together:

1. Place the roasted eggplant on a platter. 2. Mix the garlic, lemon juice and olive oil (from the “for the Eggplant and Tomatoes” section) together and

drizzle the mixture over the inside of the roasted eggplants. Scoop the insides of the eggplants in a ball shape inside the skin.

3. Put the tomatoes next to the eggplants and sprinkle them with the parsley, the chives and the mint. 4. Place your cooked ground chicken on a platter and sprinkle some parsley on top. 5. Enjoy those three dishes with a side of Lebanese yogurt and pita bread.

 

 

Recipes_OPB_Cook_It_At_Home_Chef_Mirna_Attar.docx  2  

Fava Bean and Basmati Brown Rice Tabouli 4 to 6 Servings Ingredients

• 1 cup grilled red pepper, diced • 1 cup fresh mint, chopped • 1 cup frozen peeled and split fava beans • 1 ½ cups cooked brown rice • 2 cups parsley, chopped • 1 ½ teaspoon salt • 1 teaspoon allspice • ½ cup fresh lemon juice • ½ cup extra virgin olive oil

Directions Drop the frozen fava beans in boiling water for 1 minute and then strain. Let it cool then mix it with all the above ingredients. There you have it! Enjoy.