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Easy Eggplant Maqluba
Eggplant Maqluba: rice with lamb and fried eggplant. Easy and delicious, especially with yogurt that complements the eggplant perfectly. Here is the easy step-by-step method for Easy Eggplant Maqluba.
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Recipe story
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
- half a kilogram of lamb pieces
- seasonings for boiling the meat
- vegetable oil
- 1 small onion
- 2 tomatoes
- salt
- black pepper
- 2 cups rice
- Easy Eggplant Maqluba method from a friend and chef of the Sho Tabkhin Today website:
- Rana Jarkas
- Click on Rana's name to visit her page on our site and discover her delicious recipes
- For more delicious rice recipes, here is Onion Rice with Shrimp and Fish at this link: Onion Rice with Shrimp and Fish
- For more delicious eggplant recipes, learn how to make Maghmour at this link: How to prepare Maghmour eggplant
Method
- Cut the eggplant into slices and sprinkle them lightly with salt, then set them aside for at least one hour so the moisture comes out; this way they won't absorb much oil while frying.
- Fry the slices in plenty of hot oil, then place them in a sieve to drain the excess oil...
- Boil the lamb pieces with the seasonings until tender.
- Chop the onion very finely.
- In a pot, sauté the onion in a little oil until browned.
- Peel the tomatoes, dice them into small cubes and add them over the onion.
- Sprinkle a little salt and black pepper and let the onion and tomatoes wilt together.
- Spread the boiled lamb pieces over the onion and tomatoes and sprinkle a little black pepper on the meat.
- Arrange the eggplant slices in a second layer.
- Wash the rice, drain it, season it with salt and black pepper, then spread it as the final layer over the eggplant.
- Add the meat cooking liquid until it covers the rice.
- Cover the pot and leave it on low heat until the rice is cooked...
- When the rice is cooked, turn off the heat under the pot and leave it covered for ten minutes before inverting it onto the serving plate.
- Rana Jarkas
- For more delicious rice recipes, here is Onion Rice with Shrimp and Fish at this link: Onion Rice with Shrimp and Fish
- For more delicious eggplant recipes, learn how to make Maghmour at this link: How to prepare Maghmour eggplant
