Eggplant Maqloobeh

Photo: Lush Appetites

Ingredients

500 g eggplant

2 tablespoons of vegetable oil

½ teaspoon of salt

1 medium onion, finely chopped

1 tablespoon of vegetable oil

400 g ground meat

Salt and pepper to taste

1 teaspoon cinnamon

1 teaspoon of turmeric

2 cups washed and drained rice

4 cups of water

¼ cup roasted almonds

How to prepare

Cut the eggplant into thin circles and place them on parchment paper in a tray. Grease with oil and sprinkle with salt, then put in a preheated oven until it browns.

In a pan over the heat, cook the onions in oil until blond. Add meat with spices and cook over a low heat until tender. Add the rice and water then leave the mixture over heat until the rice becomes tender.

In a round mold, cover a layer of eggplant at the bottom then cover it with a layer of rice. Repeat in this order and top the last layer with eggplants.

Place the mold in the pre-heated oven for 10 minutes, then flip it slowly and gently over a presentation plate.

Garnish with roasted almonds and serve hot with yogurt.