Recipe ingredients
- 2 cups long grain rice, washed and drained
- 1/2 kg, 16 oz, minced meat
- 1 medium onion, peeled and finely chopped
- 1 kg, 32 oz, medium round eggplants
- 2 tablespoons shortening or butter, for frying meat and onion
- 4 cups vegetable oil, for frying eggplants
- 1/2 cup fried pinenuts and almonds
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 4 cups water
Recipe method
- Peel eggplants.
- Chop lengthwise into 1 cm thick slices.
- Sprinkle some salt over eggplants and leave aside for 1 hour.
- Fry eggplants in oil, remove and drain on absorbant paper.
- Saute onion with shortening until transparent over medium heat.
- Stir in meat, salt and spices.
- Cook until meat is brown and tender.
- Arrange in layers in a pot: 1/4 quantity meat, eggplants, remaining meat and rice.
- Add gradually water.
- Place pot over moderate heat.
- Boil for 5 minutes.
- Lower heat and cook for 20 minutes or until water evaporates.
- Turn over pot into a large plate, larger than pot.
- Sprinkle fried pine nuts and fried almonds on top of the eggplants.
- Serve hot accompanied with yoghurt and salads.
Other arab recipes:
Overturned eggplant recipe
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