Eggplant M’nazleh (M’saka) Recipe | LEBANESE RECIPES

Eggplant M'nazleh (M'saka) in a Serving Dish

Here’s a yummy dish for eggplant lovers! M’nazleh is an easy recipe that can be used as a side dish or as a main dish served with rice pilaf. Like most Lebanese dishes, I love eating it with pita bread! It’s delicious and addicting, but I don’t feel guilty eating too much of it because it’s made mostly of veggies 🙂


4 garlic cloves
1 medium onion (or 1/2 large onion)
2 eggplants
2 ripe tomatoes
Olive oil


1. Dice onion, garlic, and tomatoes
2. Peel eggplant, remove additional seeds and cut into bitesized chunks (egg plant will change color if left out too long!)
3. In large skillet, heat 4 tablespoons of olive oil, once heated add onions and garlic and mix until wilted
4. Once wilted, add eggplant, 2-3 dashes of pepper, 2 teaspoons of salt, and mix well with onions and garlic as well as you can (eggplant will soak up the olive oil -drizzle a bit more of olive oil if needed)
5. Once tossed, add juicy tomatoes and mix in
6. After mixing to coat all ingredients with the seasoning, add 1/4 cup of water
7. Simmer on low heat and cover for 20 minutes

Source: Eva’s Lebanese Cooking

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