"upside down rice wrapped in cooked eggplants"
Maqlouba
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 large thinly sliced eggplants
- 1 medium diced eggplant
- 3 tablepoons olive oil
- oil for frying
- 1/8 cup pine nuts
- 1/2 pound (250) minced meat
- 1 diced small onion
- salt and pepper
- 3/4 cup jasmine rice
- 1 1/2 cups water
- 1 sliced large tomato, for garnish
- 2 tablepoons cooked minced meat, for garnish
Method
Step 1
Deep-fry the sliced eggplants. Set aside to cool. In a medium pot, on medium heat, add the oil and pine nuts and sauté until golden brown in color. Remove and set aside to use for garnish later. Using the same oil, sauté the onion first and then add the minced. Stir until the meat is well cooked. Add the diced eggplant and let it cook for 10 minutes covered. Uncover and add the rice, stir and add the water and let it cook for an additional 10 minutes on low heat.
Step 2
Using a 2 cups bowl, assemble enough sliced eggplants to cover the bowl, leaving about 2-3 inches hanging from the bowl. Add the rice mixture all the way to the top of the bowl and press. Then fold in the hanging eggplants to seal the maqlouba. Turn the bowl upside down on a tray, repeat, place tomato on top and bake for 10 minutes in a small oven at 400F or in a large oven at 350F.
Step 3
Remove from oven and garnish with minced meat and pine nuts. Bon appetite!!!