Eggplant Maqluba: Slice the eggplants, sprinkle lightly with salt, and set aside for about an hour. Then fry them in generous oil and drain well. I used lamb chunks; simmer the meat with seasonings. Sauté a small onion in a touch of vegetable oil until browned; add two ripe tomatoes, peeled and chopped, with a pinch of salt and black pepper. Keep on low heat until they thicken. Then add the lamb slices with a pinch of black pepper, and place the washed rice on a strainer to drain the water; once drained, sprinkle with a little salt and black pepper, and place it as the final layer over the eggplant. Pour the meat broth over the rice; the broth should not be excessive, just enough to cover the rice. Cover the pot and simmer on low heat. When the rice is cooked, turn off the heat and let rest for 10 minutes before flipping onto the plate.

Ingredients:

1 large eggplant; 1/2 kilogram lamb pieces; seasonings for boiling the meat; 1 small onion; 2 fresh tomatoes, peeled and chopped; pinch of salt; black pepper; rice; meat broth; salt and pepper to taste; vegetable oil for frying

Easy Eggplant Maqluba

Prep checklist