مقلوبة الباذنجان .. وصفة لا يعلى عليها اذا كنتم من محبي الباذنجان.. يمكن عملها باللحم او الدجاج او نباتية كما حضرناها بهذه الوصفة ...اليكم هذه الطريقة الناجحة

Ingredients:

Large eggplant, sliced Potato, sliced into rounds 1 onion, finely chopped Salt to taste 1 tomato, peeled and finely chopped 1 vegetable or chicken bouillon cube Black pepper to taste A pinch of turmeric (for color) Short-grain rice (Egyptian rice) or any short-grain rice 1 tsp tomato paste Nuts for garnish Tomato slices for the top

Method:

Fry the eggplant and the potato separately in plenty of hot oil and set aside.
Sauté the finely chopped onion in a little oil over low heat with salt until soft.
Add the peeled, finely chopped tomato and cook until well softened.
Add the vegetable or chicken bouillon cube (or use your choice), the spices, and stir briefly. Then add the washed and drained short-grain rice and stir.
Add 1 tsp tomato paste and stir until the rice is lightly toasted.
In the pot, place tomato slices on the bottom, then arrange fried eggplant slices around the sides of the pot.
Leave a little space between eggplant pieces. Then place a layer of potatoes over the tomatoes at the bottom and spread one quarter of the rice over them.
On top of the rice layer, arrange more eggplant and potato pieces and then add the remaining rice.
Cover the surface with tomato slices, then add water and salt according to the rice’s needs.
When the water boils under the maqluba pot, reduce the heat, cover the pot, and let it cook gently for about 40 minutes.
After the time has passed, turn off the heat and wait a few minutes. Remove the lid and flip the pot onto a larger serving plate.
Garnish the vegetarian eggplant maqluba with nuts and serve.

Recipe and preparation method for eggplant maqluba from a friend and cook on Shou Tabkhin Today:

سنا قدور

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For more vegetarian recipes try Spicy Potatoes

For more of Sanaa's successful recipes see How to Prepare Fried Kibbeh

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Vegetarian Eggplant Maqluba

Prep checklist

Cooking notes