WEBVTT

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It's an eggplant extravaganza,
all on today's show.

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Announcer: "Julie Taboulie's
Lebanese Kitchen"

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is made possible by...

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Man: ♪ Do your thing ♪

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♪ Do your thing,
do your thing ♪

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♪ Syracuse,
do your thing ♪

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♪ Do your thing,
do your thing ♪

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♪ Syracuse, do your thing ♪

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[Theme music playing]

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American, Italian,
Indian, Sicilian,

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French, Lebanese, Japanese,
and Chinese, too--

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it's all about eggplant
made just for you.

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Oval and oblong, long and lean,
to egg-shaped and exquisite,

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along with
everything in between,

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eggplants are extraordinary.

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From simple and sophisticated
to earthy and exotic,

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eggplants are
excellent selections

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for sauces and spreads,
soups and stews,

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stuffed, and even
pickled eggplant, too.

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My eggplant extravaganza
all starts with

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a signature starter or side dish
called Batenjen Mishwee,

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a fire-roasted
eggplant and garlic

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smoky and sultry spread

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that sets up
my magnificent main meal

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internationally known
as Sheikh el' Mahshi,

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my star dish
delight of the day

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showcasing baby Indian eggplant
sautéed and stuffed

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with a mouthwatering meat
and pine nut mixture,

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then blissfully baked away
in a tomato base casserole

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that is bubbly as can be.

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Last, but certainly not least,

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is a specialty,
Batenjen b Bayd,

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eggs and eggplant that
is excellent in taste

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and in texture, too,

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and I know that you will love
all of my eggplant dishes

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just as much as I do.

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Black Beauties, White Beauties,
Purple Beauties, too--

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it's my eggplant extravaganza
made just for you.

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It's our eggplant
extravaganza today,

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and I'm so excited because
I love eggplant so much,

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and there are so many
delicious dishes

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in Lebanese and
Middle Eastern cuisine

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that feature the eggplant,
and today,

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I've selected a couple
of special ones for you

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that I'm gonna be sharing
with you all today

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that I think you're
gonna just love,

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and the first one that
I'm working on right now

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is our mezza, or appetizer,

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our small plate dish
called Batenjen Mishwee,

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and "batenjen" literally
just translates to "eggplant,"

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and "mishwee" is "grilled,"

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and that's exactly what
we're gonna be doing

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with these beautiful Graffiti,

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also known as Zebra, eggplant

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that are part of the Italian
family of eggplants, actually.

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You can see this beautiful
sort of light-purplish hue

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with those sort of white streaks
running through them,

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and I think they're
just gonna make for

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a delicious Batenjen Mishwee
dish today.

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So, what I'm doing is simply

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sort of puncturing the skin

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and going through the
flesh of the eggplant

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with the tip of my sharp
serrated knife, just like so.

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The puncture marks are gonna
help the eggplant flesh

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to roast evenly through.

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And...just like that,
and now what we're gonna do

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is we're just gonna simply
get them on our hot grill

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right over here...

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[Sizzling]

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and just put them on like that.

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So, I'm just gonna let
these grill away here.

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I'm gonna be turning them,
as I mentioned,

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a couple of times throughout
the fire-roasting process,

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and in the meantime, I want
you guys to take a look

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at Mama's Garden,
where we have

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our eggplant extravaganza
front and center for you,

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and we're gonna learn all about
how she grows eggplant.

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It's an eggplant
extravaganza,

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right here in Mama's
Glorious Garden

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with Mama!

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Hi, Mama.

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Hi, Julie.

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She's our eggplant
expert for today

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because she knows

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that I love eggplant
so, so much,

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and every year,
she makes sure
to plant me

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all sorts of
different types
of eggplant.

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Yeah. I focus on
lot of varieties.

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I do like
eggplant myself.

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Yes, you do.
Our whole family
does, actually--

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my sister
especially, as well.

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Yeah, and it's
always a challenge

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for the eggplants.

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They're unusual.

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They're different
than any other plant

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you put in your garden.

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They need, actually,
more tender loving care.

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TLC. Love from Mama
to the eggplants.

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So, certain eggplants,

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I can't find them
in a nursery as plants,

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so I start them from seeds

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before the spring
in the greenhouse

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and wait till they're
a little bit mature,

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and then I don't take them
directly to the garden.

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I put them in planters,

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and they seem to
do a lot better

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than putting them
directly in the garden,

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till they're at least maybe
a foot, couple of feet tall,

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and then if I want to,
I can, again,

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transplant them
into the garden.

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So, Mama,
from the greenhouse
to the garden,

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when do we really
start to see the
eggplants coming up

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and ready
for picking?

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It's, like, at the end
of July, early August,

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and they'll produce eggplants
till the snow comes.

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Ha ha ha!

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Thanks, Mama,
for your eggplant
expertise.

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You're welcome.

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Isn't Mama
a master gardener?

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She really does have a green
thumb, and I'm so lucky

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to have her growing all of
these glorious goods for us.

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OK, so it looks like our
Graffiti, or Zebra, eggplant,

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also part of the Italian
family of eggplant,

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are beautifully charred
and gloriously grilled up,

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as you guys can see,
just like that.

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Isn't that beautiful?

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That's definitely
what you're going for.

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You see that nice char on them?

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And that's actually around
the entire eggplant

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of each one of these.

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So, now what we're gonna do is

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we're simply going to just take

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our sharp serrated knife

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and just slice off the
end tips, just like that,

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and then we're gonna
slice down the center,

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just like so.

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I have cook's hands, you know,

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so I can take the heat
a little bit,

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but if you want to let them
cool just a little bit,

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just enough, you know,
so that you can work with them,

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that's OK, too,

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but it is best to actually
scoop up the flesh

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while they're hot

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because if they cool too much,

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then the flesh gets a
little bit more tougher.

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You know, it makes it
harder to scoop up.

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Mmm! Smells so smoky in here.

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If you love smoky flavor,
too, by the way,

07:27.500 --> 07:30.866 align:start position:10% line:10% size:67.5%
you're just gonna love this
mezza, this small plate dish,

07:30.966 --> 07:33.000 align:start position:10% line:10% size:72.5%
and what we're gonna do first

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is that we're going to
put it into a fine-mesh sieve

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that I have right over here.

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We're just gonna sort of press
using the back of our spoon.

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Press the flesh down
into the fine-mesh sieve

07:46.933 --> 07:50.200 align:start position:20% line:10% size:42.5%
because I want to
release any liquid,

07:50.300 --> 07:54.466 align:start position:20% line:10% size:62.5%
any sort of liquid coming
from the eggplant.

07:54.566 --> 07:57.666 align:start position:22.5% line:10% size:52.5%
It's going to kind of
make our finished dish,

07:57.766 --> 08:00.066 align:start position:20% line:10% size:52.5%
our Batenjen Mishwee,
more substantial,

08:00.166 --> 08:03.133 align:start position:22.5% line:10% size:57.5%
and the other reason is
that the cooking liquid

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that releases from the eggplant
tends to be a little bit bitter,

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so we definitely don't want our
eggplant spread to be bitter.

08:09.900 --> 08:12.966 align:start position:17.5% line:10% size:67.5%
And now we're just going to
simply finish this up.

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I have some garlic that I've
mashed into a nice creamy paste,

08:17.866 --> 08:22.100 align:start position:20% line:10% size:42.5%
and this is about
3 cloves of garlic.

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Just like that.

08:24.033 --> 08:26.233 align:start position:20% line:10% size:62.5%
And we're also gonna need
a little bit of sea salt,

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about half a teaspoon,

08:28.066 --> 08:31.266 align:start position:22.5% line:10% size:57.5%
and we're gonna get our
extra virgin olive oil.

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OK. Now we're just gonna get
a big fork, just like this,

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and we're gonna sort of
mash it all together.

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Kind of mix it together, too.

08:38.866 --> 08:40.833 align:start position:20% line:10% size:55%
Once you kind of press
all of the flesh down

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with the back of your fork,
you want to just incorporate

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the olive oil and the garlic
and the sea salt evenly

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throughout all of the eggplant.

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We're gonna plate this.

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Look how beautiful that looks.

08:54.500 --> 08:57.966 align:start position:10% line:10% size:80%
And now we're just going to take
a little bit more olive oil,

08:58.066 --> 09:00.900 align:start position:12.5% line:79.33% size:77.5%
and we're just going to sort of
drizzle it right on top,

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and we're gonna get

09:02.566 --> 09:05.666 align:start position:17.5% line:79.33% size:50%
some freshly chopped
flat-leaf parsley, as well.

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Gives a nice really
sort of refreshing bite

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to the smokiness.

09:09.933 --> 09:11.866 align:start position:20% line:79.33% size:40%
And if you like,
I have another spice

09:11.966 --> 09:13.900 align:start position:27.5% line:79.33% size:35%
that I want to
introduce to you all,

09:14.000 --> 09:16.033 align:start position:20% line:84.67% size:60%
and it is Aleppo pepper,

09:16.133 --> 09:18.300 align:start position:20% line:79.33% size:52.5%
and it's sort of like
crushed red pepper,

09:18.400 --> 09:21.733 align:start position:12.5% line:79.33% size:77.5%
but it has a much more intense,
sort of smokier flavor.

09:21.833 --> 09:24.733 align:start position:20% line:79.33% size:45%
OK. Now we have to
give this a try.

09:24.833 --> 09:27.000 align:start position:20% line:84.67% size:60%
I have some warm Khebez,

09:27.100 --> 09:29.666 align:start position:20% line:79.33% size:55%
our pocket pita bread,
right here.

09:29.766 --> 09:31.733 align:start position:10% line:84.67% size:72.5%
I'm gonna do a traditional...

09:31.833 --> 09:34.933 align:start position:10% line:79.33% size:72.5%
kind of make it into a little
scoop, if you will, right,

09:35.033 --> 09:37.033 align:start position:17.5% line:84.67% size:67.5%
and just take some of this.

09:37.133 --> 09:38.533 align:start position:20% line:84.67% size:50%
Let's give it a try.

09:40.466 --> 09:41.733 align:start position:40% line:84.67% size:10%
Mmm!

09:43.600 --> 09:45.000 align:start position:32.5% line:84.67% size:37.5%
It's delicious.

09:45.100 --> 09:47.500 align:start position:20% line:84.67% size:60%
It's so rich and robust.

09:47.600 --> 09:49.533 align:start position:27.5% line:79.33% size:32.5%
It really has
such intense flavor

09:49.633 --> 09:52.066 align:start position:25% line:79.33% size:52.5%
because we, you know,
basically grilled the eggplant.

09:52.166 --> 09:54.033 align:start position:35% line:79.33% size:30%
You can have
even more intense flavor

09:54.133 --> 09:56.233 align:start position:20% line:79.33% size:50%
if you fire-roast it
out on the grill.

09:56.333 --> 09:58.966 align:start position:30% line:79.33% size:25%
Next up is
a magnificent meal

09:59.066 --> 10:01.466 align:start position:20% line:79.33% size:40%
that is starring
our Indian eggplant.

10:23.000 --> 10:27.033 align:start position:20% line:10% size:57.5%
So, I have begun making
our second eggplant dish,

10:27.133 --> 10:29.166 align:start position:10% line:10% size:72.5%
which is very extraordinary--

10:29.266 --> 10:30.933 align:start position:37.5% line:10% size:15%
Ha ha!
I can't help myself--

10:31.033 --> 10:33.100 align:start position:12.5% line:10% size:77.5%
which is our Sheikh el' Mahshi,

10:33.200 --> 10:36.466 align:start position:20% line:10% size:55%
and it's basically our
stuffed Indian eggplant,

10:36.566 --> 10:38.666 align:start position:20% line:10% size:60%
and it's just delicious.

10:38.766 --> 10:41.100 align:start position:22.5% line:10% size:57.5%
We're using these small
Indian eggplant, as you can see,

10:41.200 --> 10:44.766 align:start position:22.5% line:79.33% size:40%
and they're just
so beautifully colored.

10:44.866 --> 10:46.600 align:start position:30% line:84.67% size:42.5%
Look at the skin.

10:46.700 --> 10:49.733 align:start position:20% line:79.33% size:62.5%
They're nice and purple--
kind of match my top.

10:49.833 --> 10:52.666 align:start position:22.5% line:79.33% size:57.5%
Ha ha ha! And they have
these little cute stems,

10:52.766 --> 10:54.666 align:start position:20% line:79.33% size:47.5%
and the first thing
that we're doing,

10:54.766 --> 10:56.900 align:start position:20% line:79.33% size:62.5%
which I've begun already,
right before me,

10:57.000 --> 10:59.366 align:start position:17.5% line:79.33% size:45%
is we're basically
taking off all of the skin

10:59.466 --> 11:02.500 align:start position:20% line:84.67% size:70%
from these Indian eggplants.

11:02.600 --> 11:04.466 align:start position:30% line:79.33% size:27.5%
So now what
we're gonna do is

11:04.566 --> 11:06.700 align:start position:17.5% line:10% size:57.5%
we're just gonna set it
on our board, just like that,

11:06.800 --> 11:08.633 align:start position:20% line:10% size:47.5%
and we're gonna use
the end tip again

11:08.733 --> 11:10.700 align:start position:20% line:10% size:70%
of our sharp serrated knife,

11:10.800 --> 11:13.933 align:start position:10% line:10% size:80%
and we're just gonna make a slit
going down the center.

11:14.033 --> 11:16.200 align:start position:10% line:10% size:75%
We're not gonna go all the way
through the Indian eggplant,

11:16.300 --> 11:18.400 align:start position:20% line:10% size:37.5%
because we want
to be able to hold

11:18.500 --> 11:20.700 align:start position:30% line:10% size:42.5%
the mouthwatering
meat and pine nut mixture

11:20.800 --> 11:22.500 align:start position:20% line:10% size:52.5%
that we're gonna make
in just a second.

11:22.600 --> 11:25.100 align:start position:17.5% line:10% size:57.5%
We just kind of want to
get it deep into the flesh

11:25.200 --> 11:27.033 align:start position:30% line:10% size:32.5%
without going
all the way through,

11:27.133 --> 11:28.733 align:start position:32.5% line:10% size:37.5%
just like that.

11:28.833 --> 11:31.133 align:start position:30% line:10% size:40%
I've added about
3 tabs of butter.

11:31.233 --> 11:33.166 align:start position:20% line:10% size:62.5%
We're just gonna let this
get nice and hot.

11:33.266 --> 11:35.066 align:start position:17.5% line:10% size:65%
We're gonna let the butter
completely melt,

11:35.166 --> 11:37.100 align:start position:20% line:10% size:50%
and then we're going
to start to brown

11:37.200 --> 11:39.466 align:start position:12.5% line:10% size:77.5%
the Indian eggplant in batches.

11:55.266 --> 11:58.666 align:start position:10% line:10% size:62.5%
All right. I'm gonna turn
our heat off, just like that.

11:58.766 --> 12:00.666 align:start position:20% line:10% size:37.5%
I'm gonna shift
some things around,

12:00.766 --> 12:02.766 align:start position:20% line:10% size:50%
and now we are gonna
start making

12:02.866 --> 12:05.866 align:start position:30% line:10% size:42.5%
our mouthwatering
meat and pine nut mixture

12:05.966 --> 12:07.533 align:start position:22.5% line:10% size:57.5%
that's gonna be stuffed

12:07.633 --> 12:09.566 align:start position:20% line:10% size:50%
into these delicious
little eggplants.

12:09.666 --> 12:11.700 align:start position:22.5% line:10% size:57.5%
I'm gonna get one onion
to start with.

12:11.800 --> 12:14.133 align:start position:20% line:10% size:50%
We're actually gonna
just use our sauté pan

12:14.233 --> 12:16.200 align:start position:10% line:10% size:80%
that we browned our eggplant in.

12:19.966 --> 12:21.633 align:start position:30% line:84.67% size:25%
[Sizzling]

12:30.333 --> 12:34.933 align:start position:22.5% line:10% size:67.5%
And now we're gonna get our
lamb meat to meet the onion.

12:35.033 --> 12:37.666 align:start position:20% line:10% size:62.5%
You can see that I left a
little bit of fat, actually,

12:37.766 --> 12:40.866 align:start position:17.5% line:10% size:60%
in the lamb meat because
when we're making our filling,

12:40.966 --> 12:44.733 align:start position:20% line:10% size:70%
our meat filling, we want it
to have lots of flavor,

12:44.833 --> 12:46.566 align:start position:20% line:10% size:62.5%
especially with lamb meat
because it's lean,

12:46.666 --> 12:47.900 align:start position:20% line:10% size:62.5%
so it's nice that we have

12:48.000 --> 12:50.266 align:start position:20% line:10% size:47.5%
a little bit of fat
running through.

12:50.366 --> 12:52.433 align:start position:30% line:10% size:42.5%
And if you prefer
not to use lamb,

12:52.533 --> 12:54.900 align:start position:10% line:10% size:80%
then you can certainly use beef.

12:55.000 --> 12:56.666 align:start position:20% line:10% size:70%
We want our pan nice and hot

12:56.766 --> 12:59.333 align:start position:20% line:10% size:60%
because we want the meat
to brown up beautifully,

12:59.433 --> 13:01.900 align:start position:17.5% line:10% size:65%
so I'm actually just gonna
turn it up to high.

13:02.000 --> 13:03.666 align:start position:20% line:79.33% size:45%
Now I'm just gonna
season this up.

13:03.766 --> 13:06.800 align:start position:10% line:79.33% size:72.5%
We're gonna grab our sea salt
and our black pepper,

13:06.900 --> 13:10.833 align:start position:22.5% line:79.33% size:57.5%
and I also have some of
our allspice, as well.

13:10.933 --> 13:12.533 align:start position:20% line:84.67% size:62.5%
How beautiful that looks.

13:14.233 --> 13:16.266 align:start position:20% line:10% size:55%
All right. Now, at the
same time, I'm gonna get

13:16.366 --> 13:18.466 align:start position:30% line:10% size:40%
our other little
small sauté pan.

13:18.566 --> 13:20.533 align:start position:17.5% line:10% size:67.5%
Gonna turn the heat on this

13:20.633 --> 13:23.133 align:start position:22.5% line:10% size:55%
because we're going to
brown up our pine nuts,

13:23.233 --> 13:24.433 align:start position:30% line:10% size:40%
or pignoli nuts.

13:24.533 --> 13:26.600 align:start position:20% line:10% size:45%
I'm actually gonna
have the heat on low

13:26.700 --> 13:28.400 align:start position:22.5% line:10% size:57.5%
because those pine nuts
are so delicate,

13:28.500 --> 13:30.433 align:start position:10% line:10% size:72.5%
so they brown up really fast,

13:30.533 --> 13:33.866 align:start position:10% line:10% size:77.5%
and we're just gonna take about
a handful of some pine nuts,

13:33.966 --> 13:36.433 align:start position:32.5% line:10% size:37.5%
just like that.

13:36.533 --> 13:38.866 align:start position:20% line:10% size:47.5%
Guess a couple more
than a handful, right?

13:38.966 --> 13:40.266 align:start position:20% line:10% size:50%
And we're also gonna
season these, too--

13:40.366 --> 13:43.000 align:start position:17.5% line:10% size:65%
just a little bit of salt.

13:43.100 --> 13:45.433 align:start position:20% line:10% size:60%
Gonna toss those around.

13:45.533 --> 13:47.766 align:start position:20% line:10% size:55%
They're gonna brown up
really quickly,

13:47.866 --> 13:50.666 align:start position:25% line:10% size:35%
so while we're
sort of making sure

13:50.766 --> 13:53.266 align:start position:20% line:10% size:40%
that our meat is
completely cooked,

13:53.366 --> 13:56.466 align:start position:30% line:10% size:37.5%
these should be
finishing up, as well.

13:58.666 --> 14:00.700 align:start position:20% line:79.33% size:45%
OK. Looks like our
pine nuts are done.

14:00.800 --> 14:02.800 align:start position:10% line:84.67% size:75%
Look how beautiful those look.

14:02.900 --> 14:04.900 align:start position:20% line:10% size:60%
They're nice and lightly
golden brown,

14:05.000 --> 14:07.266 align:start position:27.5% line:10% size:47.5%
which is definitely
what you want,

14:07.366 --> 14:09.733 align:start position:17.5% line:10% size:65%
and our meat is completely
cooked at this point, too,

14:09.833 --> 14:12.400 align:start position:22.5% line:10% size:57.5%
so now we're just going
to immediately get those

14:12.500 --> 14:14.066 align:start position:20% line:10% size:55%
into our meat mixture,

14:14.166 --> 14:17.200 align:start position:22.5% line:10% size:57.5%
with all that delicious
buttery goodness, too.

14:17.300 --> 14:19.466 align:start position:20% line:10% size:50%
Ha ha! Look at that.
Isn't that beautiful?

14:19.566 --> 14:22.100 align:start position:20% line:10% size:62.5%
We're gonna actually just
turn off our heat at this point,

14:22.200 --> 14:23.466 align:start position:20% line:10% size:47.5%
and then that's it.

14:23.566 --> 14:24.733 align:start position:30% line:10% size:40%
We're just gonna
finish it with

14:24.833 --> 14:28.033 align:start position:20% line:10% size:50%
some freshly chopped
flat-leaf parsley,

14:28.133 --> 14:31.500 align:start position:17.5% line:79.33% size:65%
give some greenery to this
meat mixture that we have.

14:31.600 --> 14:33.933 align:start position:30% line:79.33% size:42.5%
Our mouthwatering
meat and pine nut mixture

14:34.033 --> 14:35.966 align:start position:30% line:79.33% size:35%
is gonna taste
absolutely sensational

14:36.066 --> 14:38.333 align:start position:12.5% line:84.67% size:77.5%
in our little Indian eggplants,

14:38.433 --> 14:40.433 align:start position:30% line:79.33% size:37.5%
and speaking of
Indian eggplants,

14:40.533 --> 14:43.266 align:start position:20% line:79.33% size:62.5%
I bet you can guess where
I grabbed these from.

14:43.366 --> 14:45.766 align:start position:17.5% line:79.33% size:65%
Of course, it's with Mama,
in Mama's Garden,

14:45.866 --> 14:47.633 align:start position:20% line:79.33% size:52.5%
so I'm gonna take you
into the garden

14:47.733 --> 14:50.633 align:start position:22.5% line:79.33% size:67.5%
so we can get a closer look
at how she grew them for me.

14:57.266 --> 14:58.833 align:start position:40% line:79.33% size:32.5%
So, now we're
right here

14:58.933 --> 15:00.366 align:start position:40% line:79.33% size:40%
in Mama's Garden
with Mama again.

15:00.466 --> 15:01.366 align:start position:50% line:84.67% size:22.5%
Hi, Mama.

15:01.466 --> 15:02.500 align:start position:20% line:84.67% size:15%
Hello.

15:02.600 --> 15:04.500 align:start position:42.5% line:79.33% size:47.5%
We're talking about
one of the eggplants

15:04.600 --> 15:06.266 align:start position:40% line:79.33% size:37.5%
that we use all
the time in Lebanese

15:06.366 --> 15:07.666 align:start position:40% line:79.33% size:45%
and Middle Eastern
cooking,

15:07.766 --> 15:09.300 align:start position:40% line:79.33% size:37.5%
and that is our
Indian eggplant

15:09.400 --> 15:10.633 align:start position:37.5% line:79.33% size:25%
that we're
using today

15:10.733 --> 15:12.633 align:start position:42.5% line:79.33% size:42.5%
for our star dish
of the day, our...

15:12.733 --> 15:13.733 align:start position:10% line:84.67% size:45%
Sheikh el' Mahshi.

15:13.833 --> 15:15.666 align:start position:37.5% line:79.33% size:27.5%
Yes, and as
you can see,

15:15.766 --> 15:17.766 align:start position:40% line:79.33% size:50%
they're just growing
so beautiful

15:17.866 --> 15:19.766 align:start position:40% line:79.33% size:50%
and so healthy right
here in the garden.

15:19.866 --> 15:21.266 align:start position:40% line:79.33% size:22.5%
You know,
the eggplant are

15:21.366 --> 15:23.033 align:start position:40% line:79.33% size:30%
just sort of
dangling right out.

15:23.133 --> 15:24.866 align:start position:40% line:79.33% size:47.5%
They're like little
gems, you know?

15:24.966 --> 15:27.466 align:start position:10% line:79.33% size:52.5%
Yeah. As you can see,
they start from

15:27.566 --> 15:30.166 align:start position:10% line:79.33% size:45%
the flower in here
right next to you,

15:30.266 --> 15:32.600 align:start position:10% line:79.33% size:40%
and then we have
different sizes in here,

15:32.700 --> 15:35.200 align:start position:10% line:79.33% size:57.5%
and this is pretty much
almost mature,

15:35.300 --> 15:38.200 align:start position:10% line:79.33% size:45%
and you can use it
for your Baba Ghanouj

15:38.300 --> 15:39.933 align:start position:10% line:84.67% size:67.5%
or your Batenjen Mishwee...

15:40.033 --> 15:41.400 align:start position:40% line:79.33% size:12.5%
Nice.
Love those recipes.

15:41.500 --> 15:44.433 align:start position:10% line:79.33% size:50%
or any of the dishes
that you need, you know.

15:44.533 --> 15:46.033 align:start position:40% line:79.33% size:12.5%
Yeah.
These little ones--

15:46.133 --> 15:47.800 align:start position:10% line:79.33% size:27.5%
And these--
these are beautiful.

15:47.900 --> 15:49.600 align:start position:10% line:79.33% size:40%
This is for your
Sheikh el' Mahshi.

15:49.700 --> 15:50.733 align:start position:10% line:84.67% size:45%
It's perfect size.

15:50.833 --> 15:52.166 align:start position:50% line:79.33% size:27.5%
Yeah, it is
the right size.

15:52.266 --> 15:53.966 align:start position:10% line:79.33% size:37.5%
And this one is
a little bit small.

15:54.066 --> 15:55.866 align:start position:50% line:79.33% size:15%
Pinky.
Ha ha! Baby.

15:55.966 --> 15:57.433 align:start position:10% line:84.67% size:57.5%
Yeah, but for pickling.

15:57.533 --> 15:58.466 align:start position:60% line:84.67% size:15%
Right.

15:58.566 --> 16:00.066 align:start position:10% line:79.33% size:37.5%
Or a little bit
bigger than that.

16:00.166 --> 16:02.233 align:start position:10% line:79.33% size:55%
So, you know, you pick
any size that you want,

16:02.333 --> 16:03.900 align:start position:10% line:79.33% size:45%
depend on the dish
that you're making.

16:04.000 --> 16:05.900 align:start position:40% line:79.33% size:42.5%
So, Mama, what is
the best way

16:06.000 --> 16:07.733 align:start position:40% line:79.33% size:27.5%
to actually
pick the eggplant

16:07.833 --> 16:09.666 align:start position:40% line:84.67% size:50%
from the plant here?

16:09.766 --> 16:12.500 align:start position:10% line:79.33% size:60%
Well, I actually like to
get them with my pruner.

16:12.600 --> 16:13.600 align:start position:70% line:84.67% size:7.5%
OK.

16:13.700 --> 16:15.833 align:start position:10% line:79.33% size:42.5%
It's a lot easier
to get them that way.

16:15.933 --> 16:18.233 align:start position:10% line:10% size:40%
They have little
prickly things in here,

16:18.333 --> 16:20.833 align:start position:10% line:10% size:57.5%
and that way, you don't
damage the plant as much,

16:20.933 --> 16:23.033 align:start position:10% line:10% size:65%
because it's pretty strong
to get them out.

16:23.133 --> 16:24.466 align:start position:57.5% line:79.33% size:15%
Right.
That's it.

16:24.566 --> 16:25.733 align:start position:40% line:84.67% size:42.5%
So, that's great,

16:25.833 --> 16:27.633 align:start position:40% line:74% size:27.5%
because you
don't damage
the plant itself,

16:27.733 --> 16:30.100 align:start position:40% line:74% size:45%
and you definitely
don't damage the
eggplant, either,

16:30.200 --> 16:33.133 align:start position:40% line:74% size:42.5%
and you keep them
nice and healthy
and intact

16:33.233 --> 16:35.700 align:start position:40% line:74% size:37.5%
for cooking all
of our recipes that
we're making today,

16:35.800 --> 16:37.833 align:start position:40% line:74% size:40%
and I can't wait
to get back into
the kitchen, Mama!

16:37.933 --> 16:38.966 align:start position:10% line:84.67% size:32.5%
OK. Let's go.

16:39.066 --> 16:39.933 align:start position:60% line:84.67% size:7.5%
OK.

16:44.633 --> 16:47.066 align:start position:20% line:79.33% size:62.5%
I especially love picking
these Indian eggplants

16:47.166 --> 16:50.233 align:start position:10% line:79.33% size:77.5%
in Mama's Garden because I just
love how adorable they grow,

16:50.333 --> 16:52.400 align:start position:10% line:84.67% size:75%
and what I've started to do is

16:52.500 --> 16:55.133 align:start position:10% line:79.33% size:75%
I've actually started to just,
sort of with my fingertips,

16:55.233 --> 16:57.800 align:start position:27.5% line:79.33% size:37.5%
just pull apart
the slit that we made

16:57.900 --> 17:00.766 align:start position:20% line:79.33% size:42.5%
before we browned
the Indian eggplant.

17:00.866 --> 17:02.433 align:start position:22.5% line:10% size:37.5%
We want to just
open them up a little bit

17:02.533 --> 17:03.933 align:start position:20% line:10% size:47.5%
because we're gonna
start to fill them

17:04.033 --> 17:06.400 align:start position:17.5% line:10% size:55%
with our mouthwatering
meat and pine nut mixture.

17:06.500 --> 17:09.600 align:start position:20% line:10% size:70%
OK? So we're gonna just take
one of our Indian eggplants,

17:09.700 --> 17:11.066 align:start position:17.5% line:79.33% size:55%
and we're gonna take a
little bit of the mixture.

17:11.166 --> 17:14.133 align:start position:30% line:79.33% size:42.5%
It's just best to
sort of stuff it

17:14.233 --> 17:18.233 align:start position:10% line:84.67% size:80%
right over the pan of meat here,

17:18.333 --> 17:20.033 align:start position:32.5% line:84.67% size:37.5%
just like that.

17:20.133 --> 17:21.566 align:start position:20% line:10% size:55%
Who would have thought
that you could stuff

17:21.666 --> 17:24.133 align:start position:20% line:10% size:55%
these Indian eggplants
like this, right?

17:24.233 --> 17:27.400 align:start position:20% line:10% size:50%
Giving you guys some
new ideas out there.

17:27.500 --> 17:29.566 align:start position:30% line:10% size:35%
I'm just gonna
continue to stuff

17:29.666 --> 17:31.600 align:start position:22.5% line:10% size:42.5%
our little Indian
adorable eggplants

17:31.700 --> 17:33.233 align:start position:20% line:10% size:70%
that I have right before me,

17:33.333 --> 17:36.366 align:start position:10% line:10% size:72.5%
and then we're going to layer
them into our casserole dish.

17:48.733 --> 17:50.700 align:start position:20% line:84.67% size:60%
So, now we are composing

17:50.800 --> 17:53.500 align:start position:20% line:79.33% size:42.5%
our extraordinary
eggplant casserole,

17:53.600 --> 17:55.733 align:start position:20% line:10% size:55%
and I'm just drizzling
a little bit of olive oil

17:55.833 --> 17:58.100 align:start position:20% line:10% size:62.5%
in the bottom of our pan,
as you can see,

17:58.200 --> 17:59.600 align:start position:20% line:10% size:45%
and I'm gonna take

17:59.700 --> 18:02.333 align:start position:20% line:10% size:40%
some beautifully
finely diced tomatoes.

18:02.433 --> 18:04.400 align:start position:30% line:79.33% size:32.5%
You could use
tomatoes on the vine.

18:04.500 --> 18:08.066 align:start position:10% line:79.33% size:80%
You could also use plum tomatoes
or a nice fresh garden tomato,

18:08.166 --> 18:10.333 align:start position:30% line:84.67% size:32.5%
just like so.

18:10.433 --> 18:13.966 align:start position:17.5% line:10% size:67.5%
OK. So now we're just gonna
get our Indian eggplant,

18:14.066 --> 18:16.000 align:start position:30% line:10% size:32.5%
just like so.

18:16.100 --> 18:19.600 align:start position:10% line:10% size:75%
We want to kind of nestle them
really close to one another.

18:19.700 --> 18:22.100 align:start position:40% line:84.67% size:22.5%
Ha ha ha!

18:22.200 --> 18:24.400 align:start position:30% line:84.67% size:42.5%
Nice and tight...

18:24.500 --> 18:27.033 align:start position:32.5% line:84.67% size:37.5%
just like that.

18:27.133 --> 18:28.600 align:start position:30% line:84.67% size:42.5%
OK. Look at that.

18:28.700 --> 18:29.800 align:start position:30% line:84.67% size:42.5%
Beautiful, right?

18:29.900 --> 18:31.500 align:start position:30% line:10% size:37.5%
OK. We're gonna
get another layer

18:31.600 --> 18:33.533 align:start position:10% line:10% size:72.5%
of our finely diced tomatoes,

18:33.633 --> 18:35.300 align:start position:20% line:10% size:55%
and we still have some

18:35.400 --> 18:38.733 align:start position:20% line:10% size:62.5%
of our mouthwatering meat
and pine nut mixture left over,

18:38.833 --> 18:41.800 align:start position:22.5% line:10% size:57.5%
so I'm going to use the
rest of this, as well.

18:41.900 --> 18:44.400 align:start position:30% line:10% size:40%
So, nothing goes
to waste, right,

18:44.500 --> 18:47.933 align:start position:10% line:10% size:70%
and now I just want to put a
little bit more of our allspice,

18:48.033 --> 18:51.566 align:start position:20% line:10% size:62.5%
the essences of cinnamon,
clove, and nutmeg--

18:51.666 --> 18:54.366 align:start position:27.5% line:10% size:45%
just sprinkle some
right on top--

18:54.466 --> 18:55.933 align:start position:20% line:10% size:52.5%
and then a little bit

18:56.033 --> 19:00.266 align:start position:20% line:10% size:62.5%
of our freshly and finely
chopped flat-leaf parsley.

19:01.900 --> 19:05.200 align:start position:17.5% line:79.33% size:57.5%
OK. So now we are going
to get this into the oven.

19:07.933 --> 19:10.933 align:start position:20% line:79.33% size:60%
I had the oven preheated
at 350 degrees.

19:11.033 --> 19:13.900 align:start position:20% line:79.33% size:42.5%
It's gonna be for
about 25-30 minutes.

19:18.500 --> 19:23.300 align:start position:17.5% line:10% size:60%
So, I've begun our final
extraordinary eggplant dish

19:23.400 --> 19:26.400 align:start position:20% line:10% size:50%
of the day, which is
our eggplant and eggs,

19:26.500 --> 19:30.566 align:start position:20% line:10% size:62.5%
and in Arabic, we call it
Bayd b Batenjen,

19:30.666 --> 19:32.600 align:start position:17.5% line:79.33% size:65%
which basically just means
eggplant and eggs.

19:32.700 --> 19:34.333 align:start position:40% line:84.67% size:22.5%
Ha ha ha!

19:34.433 --> 19:37.966 align:start position:22.5% line:79.33% size:57.5%
So, I'm using our White
Beauties for these,

19:38.066 --> 19:39.866 align:start position:17.5% line:84.67% size:67.5%
which I think is gonna make

19:39.966 --> 19:43.466 align:start position:20% line:79.33% size:50%
a delicious eggplant
and egg dish.

19:43.566 --> 19:45.533 align:start position:32.5% line:10% size:37.5%
We're gonna get
our olive oil.

19:45.633 --> 19:48.900 align:start position:20% line:10% size:47.5%
We're gonna drizzle
this into our pan,

19:49.000 --> 19:52.700 align:start position:20% line:10% size:47.5%
and we're gonna get
our heat on medium

19:52.800 --> 19:55.500 align:start position:32.5% line:10% size:37.5%
to medium-high,

19:55.600 --> 19:58.800 align:start position:10% line:10% size:70%
and we're gonna start to get
our--I'm using a Vidalia onion,

19:58.900 --> 20:01.400 align:start position:20% line:10% size:47.5%
but you could use a
Spanish yellow onion,

20:01.500 --> 20:03.966 align:start position:20% line:10% size:57.5%
or you could also use a
red onion, whichever you like,

20:04.066 --> 20:07.466 align:start position:17.5% line:10% size:60%
and we're also gonna get
our shallots, which I love.

20:07.566 --> 20:09.166 align:start position:10% line:10% size:72.5%
I love cooking with shallots.

20:09.266 --> 20:11.000 align:start position:20% line:10% size:50%
It's sort of a cross
between an onion and garlic.

20:11.100 --> 20:13.266 align:start position:20% line:10% size:57.5%
They just have a really
wonderful flavor to them;

20:13.366 --> 20:15.533 align:start position:12.5% line:10% size:77.5%
a little bit of sweetness, too.

20:15.633 --> 20:17.166 align:start position:30% line:10% size:40%
And some garlic.

20:17.266 --> 20:19.700 align:start position:20% line:10% size:52.5%
We're just gonna toss
these in the oil,

20:19.800 --> 20:21.933 align:start position:20% line:10% size:47.5%
and we just want to
get the aromatics

20:22.033 --> 20:24.733 align:start position:10% line:10% size:60%
a little bit translucent
before we add the eggplant in.

20:29.100 --> 20:32.233 align:start position:20% line:79.33% size:62.5%
Mmm! All of our aromatics
smell so delicious.

20:32.333 --> 20:34.700 align:start position:10% line:84.67% size:80%
They are ready for our eggplant.

20:34.800 --> 20:36.766 align:start position:10% line:84.67% size:80%
Our White Beauties are going in,

20:36.866 --> 20:38.366 align:start position:32.5% line:84.67% size:37.5%
just like that.

20:38.466 --> 20:40.400 align:start position:40% line:84.67% size:7.5%
Oh!

20:40.500 --> 20:42.900 align:start position:20% line:79.33% size:60%
I think this is actually
an extraordinary dish

20:43.000 --> 20:44.733 align:start position:12.5% line:84.67% size:77.5%
because it's eggs and eggplant,

20:44.833 --> 20:47.900 align:start position:30% line:79.33% size:35%
which you sort
of rarely see.

20:48.000 --> 20:50.633 align:start position:10% line:10% size:80%
We're gonna salt these, as well,
a little bit of sea salt,

20:50.733 --> 20:53.100 align:start position:20% line:10% size:37.5%
to make sure we
season every layer.

20:53.200 --> 20:56.766 align:start position:17.5% line:10% size:55%
Every ingredient needs
some Lebanese love. Ha ha!

21:03.966 --> 21:07.300 align:start position:20% line:10% size:45%
So now I'm turning
our heat to low,

21:07.400 --> 21:10.700 align:start position:17.5% line:10% size:55%
and we're going to get
our eggs involved in this.

21:10.800 --> 21:12.233 align:start position:40% line:10% size:22.5%
Ha ha ha!

21:12.333 --> 21:14.333 align:start position:27.5% line:79.33% size:37.5%
So, I have some
beautiful brown eggs.

21:14.433 --> 21:18.900 align:start position:17.5% line:79.33% size:62.5%
I'm just gonna crack them
right over, just like that.

21:19.000 --> 21:21.433 align:start position:22.5% line:79.33% size:57.5%
Gonna kind of try to do
one in each corner,

21:21.533 --> 21:23.400 align:start position:20% line:84.67% size:52.5%
going around the pan,

21:23.500 --> 21:25.766 align:start position:20% line:79.33% size:30%
and then one
in the center.

21:27.800 --> 21:29.700 align:start position:32.5% line:79.33% size:25%
Beautiful.
Beautiful, beautiful.

21:29.800 --> 21:32.200 align:start position:20% line:79.33% size:60%
Just a touch of sea salt
on each one,

21:32.300 --> 21:35.500 align:start position:20% line:79.33% size:47.5%
and a little bit of
freshly ground pepper.

21:35.600 --> 21:37.700 align:start position:20% line:79.33% size:52.5%
I feel like eggs love
pepper, don't they?

21:39.366 --> 21:42.766 align:start position:17.5% line:79.33% size:65%
And I'm gonna add a little
bit of our allspice.

21:42.866 --> 21:45.100 align:start position:20% line:79.33% size:47.5%
I have that sort of
flavor going on

21:45.200 --> 21:47.000 align:start position:20% line:79.33% size:47.5%
in all of our other
dishes today, so...

21:47.100 --> 21:49.200 align:start position:20% line:79.33% size:55%
I think it goes really
lovely with the eggplant.

21:49.300 --> 21:50.566 align:start position:30% line:84.67% size:25%
OK. Voilà!

21:50.666 --> 21:53.133 align:start position:30% line:10% size:40%
Now we are gonna
bake these eggs.

21:53.233 --> 21:54.833 align:start position:17.5% line:10% size:67.5%
Let's get them in the oven.

22:03.166 --> 22:05.433 align:start position:20% line:79.33% size:62.5%
So, our eggplant and eggs
are gonna bake

22:05.533 --> 22:08.800 align:start position:32.5% line:79.33% size:45%
at 350 degrees for
approximately 10-12 minutes,

22:08.900 --> 22:10.800 align:start position:27.5% line:79.33% size:45%
and then it's time
to finally feast

22:10.900 --> 22:12.933 align:start position:25% line:79.33% size:50%
on our extraordinary
eggplant dishes.

22:32.766 --> 22:34.266 align:start position:40% line:84.67% size:15%
Yummy!

22:34.366 --> 22:37.533 align:start position:20% line:79.33% size:50%
Yumminess is calling
my name today. Ha ha!

22:37.633 --> 22:41.233 align:start position:17.5% line:79.33% size:67.5%
I want to get a lot of that
eggplant on my plate, too.

22:41.333 --> 22:43.833 align:start position:20% line:10% size:50%
I think I'm gonna go
for the egg first.

22:43.933 --> 22:46.700 align:start position:20% line:79.33% size:45%
I'm sort of really
anticipating this.

22:46.800 --> 22:47.966 align:start position:40% line:84.67% size:10%
Mmm!

22:49.533 --> 22:51.700 align:start position:20% line:10% size:55%
Look at that. It looks
so good, right?

22:53.533 --> 22:54.500 align:start position:40% line:10% size:10%
Mmm!

22:56.100 --> 22:57.600 align:start position:20% line:10% size:50%
It's just delicious.

22:57.700 --> 23:00.700 align:start position:20% line:10% size:50%
I love the aromatics
and the white eggplant

23:00.800 --> 23:02.666 align:start position:20% line:10% size:47.5%
and the egg is just
cooked perfectly,

23:02.766 --> 23:04.033 align:start position:20% line:10% size:50%
as you guys can see,

23:04.133 --> 23:07.000 align:start position:20% line:10% size:70%
and now I just want to slice
into that Indian eggplant

23:07.100 --> 23:10.133 align:start position:20% line:10% size:62.5%
and just kind of scoop up
a little bit of the filling.

23:12.900 --> 23:14.433 align:start position:40% line:84.67% size:10%
Mmm!

23:16.233 --> 23:18.833 align:start position:20% line:79.33% size:52.5%
Those Indian eggplant
are so tender.

23:18.933 --> 23:22.366 align:start position:20% line:79.33% size:52.5%
They have this really
delicious sweetness to them,

23:22.466 --> 23:24.466 align:start position:20% line:84.67% size:50%
and the meat mixture

23:24.566 --> 23:27.500 align:start position:17.5% line:79.33% size:65%
with the pine nuts and the
parsley and the allspice,

23:27.600 --> 23:29.933 align:start position:20% line:10% size:62.5%
it just really is sort of
like comfort, you know?

23:30.033 --> 23:31.966 align:start position:10% line:10% size:72.5%
It's like a comforting taste.

23:32.066 --> 23:34.433 align:start position:20% line:10% size:55%
So, I am so happy that
I was able to share

23:34.533 --> 23:37.466 align:start position:10% line:10% size:80%
all of my extraordinary eggplant
dishes with you all today.

23:37.566 --> 23:39.666 align:start position:20% line:10% size:55%
I really hope that you
make these dishes at home

23:39.766 --> 23:42.233 align:start position:20% line:10% size:52.5%
for you to enjoy with
your family and friends,

23:42.333 --> 23:44.433 align:start position:20% line:84.67% size:60%
and until we cook again,

23:44.533 --> 23:47.900 align:start position:10% line:79.33% size:75%
I wish you and yours to always
Takloull bil Hanna--

23:48.000 --> 23:49.466 align:start position:30% line:84.67% size:42.5%
Eat in Happiness.

23:50.600 --> 23:51.566 align:start position:50% line:84.67% size:32.5%
Cheers, Mama,

23:51.666 --> 23:54.100 align:start position:50% line:79.33% size:37.5%
to our eggplant
extravaganza!

23:54.200 --> 23:55.733 align:start position:20% line:79.33% size:15%
Right.
Ha ha ha!

23:55.833 --> 23:58.766 align:start position:30% line:79.33% size:42.5%
Nice. Ooh, juicy.
Look at that.

23:58.866 --> 24:00.666 align:start position:30% line:84.67% size:57.5%
I'll get you two, Mama.

24:00.766 --> 24:02.666 align:start position:27.5% line:79.33% size:47.5%
Some tomatoes, too,
on that?

24:02.766 --> 24:03.966 align:start position:30% line:84.67% size:32.5%
There you go.

24:04.066 --> 24:05.466 align:start position:10% line:79.33% size:40%
That looks good.
Thank you.

24:12.666 --> 24:13.733 align:start position:20% line:84.67% size:7.5%
Oh!

24:13.833 --> 24:14.833 align:start position:60% line:84.67% size:15%
Yummy.

24:14.933 --> 24:15.833 align:start position:10% line:84.67% size:35%
It looks good.

24:15.933 --> 24:17.066 align:start position:40% line:84.67% size:47.5%
It looks fantastic.

24:17.166 --> 24:19.433 align:start position:40% line:74% size:32.5%
Mama, we made
our eggplant
extravaganza today.

24:19.533 --> 24:20.966 align:start position:10% line:84.67% size:32.5%
Yeah, we did.

24:21.066 --> 24:22.466 align:start position:50% line:84.67% size:22.5%
Ha ha ha!

24:22.566 --> 24:23.700 align:start position:50% line:84.67% size:17.5%
Mama...

24:23.800 --> 24:25.033 align:start position:20% line:84.67% size:12.5%
Yeah?

24:25.133 --> 24:26.966 align:start position:42.5% line:79.33% size:37.5%
We have outdone
ourselves again.

24:27.066 --> 24:29.233 align:start position:10% line:79.33% size:37.5%
With eggplant--
with all the eggplants.

24:29.333 --> 24:31.600 align:start position:30% line:79.33% size:57.5%
With all the eggplant--
eggplant everywhere.

24:37.833 --> 24:39.866 align:start position:10% line:79.33% size:70%
Announcer: "Julie Taboulie's
Lebanese Kitchen,

24:39.966 --> 24:41.466 align:start position:20% line:10% size:55%
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"Fresh and Flavorful

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The cookbook offers 125 recipes,

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Cook, create, and celebrate
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Visit JulieTaboulie.com today.

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is made possible by...

25:33.733 --> 25:35.800 align:start position:20% line:84.67% size:55%
Man: ♪ Do your thing ♪

25:35.900 --> 25:38.200 align:start position:30% line:79.33% size:40%
♪ Do your thing,
do your thing ♪

25:38.300 --> 25:40.766 align:start position:32.5% line:79.33% size:27.5%
♪ Syracuse,
do your thing ♪

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25:43.066 --> 25:44.400 align:start position:17.5% line:84.67% size:67.5%
♪ Syracuse, do your thing ♪