Recipe: Tasty Best Eggplant Maklouba By Nadia

Recipe: Tasty Best Eggplant Maklouba By Nadia Delicious, fresh and tasty.

Best Eggplant Maklouba By Nadia. Best Eggplant Maklouba By Nadia An upside down eggplant and rice casserole. A very tasty and great looking Palestinian dish. Fry eggplant till golden brown in a frying pan with veggie oil, set aside.

Make sure to cover the bottom well.

Make sure to cover the bottom well.

Adding rice : add the rice mixture, pour boiling cooking liquid ( water or broth), then flip the hanging eggplant slices over to close.

You can have Best Eggplant Maklouba By Nadia using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Best Eggplant Maklouba By Nadia

1. It’s of medium eggplants, cut into thick slices.

2. It’s of lamb, with bones, cut into medium pieces.

3. Prepare of rice, rinsed.

4. It’s of almonds.

5. Prepare of raw pine nuts.

6. It’s of garlic.

7. Prepare of parsley, small bundle, chopped finely.

8. It’s of 7 spices.

9. It’s of turmeric.

10. You need of vegetable oil.

11. Prepare of salt to taste.

SCIENTIFIC NAME: Solanum melongena, except where otherwise noted (S. gilo).

Lay the eggplant slices to cover the meat and press down well to compact all the ingredients.

Add the rest of the rice and the seasoned water or stock.

The eggplant will literally bead up with water.

Best Eggplant Maklouba By Nadia step by step

1. In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained..

2. Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside..

3. Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt..

4. Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice..

5. Place a plate upside down over the rice to prevent it from scattering..

6. Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate..

7. Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines..

8. Serve Hot..

Rinse rice until the rinse water is clear.

Put rice in a bowl and cover with water to soak for about half an hour.

Pound the chicken thighs with a tenderizing mallet.

Season with salt and pepper on both sides.

Growing Nadia eggplants is a great choice for those who have lots of recipes to try or wish to freeze the fruit.