Eggplant Maqluba with Ground Meat

Ingredients

• 2 large eggplants
• 3 ripe tomatoes
• Half a kilo of ground meat, or less if desired
• 1 kilo Indian rice
• 1 tablespoon ghee
• Seven-spice
• Paprika
• Rice seasoning
• Cinnamon
• 1 chicken stock cube
• Eggplant maqluba with ground meat from our friend and cook on Shou Tabkhin Today:
• Rania Saloum
• Click on Rania's name to visit her personal page on our site and read the details of her delicious recipes.
• From Rania as well .. How to Make Kabsa with Roasted Chicken
• Try also Sheikh al-Mahshi with a Mix of Vegetables

Method

1. Cut the eggplants into slices as desired and leave them for a while on paper towels after seasoning them with salt so they release their water (optional)
2. Pat them dry, then fry them in plenty of hot oil and place them on paper towels
3. Stir-fry the ground meat until it changes color, then add the spices, stir, and turn off the heat
4. Spread the filling in the bottom of the pot, then cut the tomatoes into slices and arrange them over the filling, then add the fried eggplant slices
5. Add salt, spices, and the crumbled stock cube over the rice, which has been soaked, washed, and drained beforehand, then mix everything together
6. Place a layer of rice over the eggplant slices in the pot, then add a second layer of eggplant slices, then the remaining rice
7. Cover the rice with water and place the pot over low heat, covering it so the rice or eggplant does not overflow
8. When the water has mostly evaporated, lower the heat more, drizzle the tablespoon of ghee over the top, cover the pot, and leave it for the required time until the rice is fully cooked
9. After the required time, turn off the heat and leave the pot covered for at least 15 minutes before inverting it onto a serving platter
   Timers: 15 min
10. Garnish with fried nuts, if desired