When was the last time you, as a family, gathered over donuts, pancakes, or croissants? How does that compare to the last time you gathered over a real traditional Lebanese breakfast: a bowl of kishk, a pan of fried eggs with qawarma meat, crunchy markouk bread with labneh balls soaked in olive oil, crispy mankouche, and a jar of batinjan makdous, aka stuffed eggplant? I am sure that’s like 10 times to none! With the heavy invasion of Western cuisine, our traditional Lebanese menu has been unfortunately taking quite a long nap! By not incorporating these foods into our daily lifestyle, we are missing out on a lot. Leaving patriotism and ownership to our culture aside, we are missing out on a lot of the health benefits. Read along as we go back to the golden era of “Mouneh” preparation: traditional food preservation prior to winter season!
Authentic taste with a healthy twist!
Batinjan makdous can be part of a healthy diet, as eggplant is low in calories (around 30 calories per cup) and high in fiber. It is known to decrease the risk of liver problems and diabetes, and lower total blood cholesterol. Additionally, it contains many antioxidants, among which is chlorogenic acid that can protect you against microbial and viral activities and against high LDL cholesterol levels (bad cholesterol). The walnut filling does the rest! Walnuts are known to contain good fats that decrease bad cholesterol (LDL) and increase good cholesterol (HDL) in your blood. In doing so, walnuts are your heart’s best friends and your brain’s too! Make sure to drain the olive oil off the Batinjan Makdous prior to consumption, as we don’t want you to reap the benefits from one side and have those stubborn extra kilos sneak in secretly.