How to cook eggplant maqluba

Eggplant maqluba with chicken

the components

• Two and a half cups of short-grain rice.
• One kilogram of boiled chicken.
• Three and a half cups of chicken broth.
• A large eggplant.
• Two teaspoons of salt.
• Two tablespoons of corn oil.
• A teaspoon of mixed spices.
• Half a teaspoon of turmeric and cinnamon.
• A quarter teaspoon of fine cardamom and black pepper.
• Corn oil for frying.
• Fried pine nuts for garnish.

How to prepare

• Wash the rice and soak it in warm water for fifteen minutes.
• Cut the eggplant into slices, sprinkle a little salt on it, leave it for a few minutes, then remove the salt from it without washing it.
• Fry the eggplant in hot oil until golden.
• Cut the chicken into small pieces, or as desired.
• Place a small amount of rice in a medium-sized pot, then pre-fried eggplant slices, chicken pieces, then the rest of the rice.
• Place the chicken broth in a bowl, and add the following flavorings to it: salt, turmeric, pepper, allspice, cinnamon, and cardamom.
• Pour the broth over the rice, then add the oil.
• Place the pot on a strong fire until it boils, then reduce the heat and cover the pot, for thirty minutes until the rice is completely cooked.
• Turn the maqluba onto a serving plate, then place the pine nuts on top.

Maqluba eggplant with minced meat

the ingredients

• Two eggplants, cut into thin slices.
• A cup and a half of cleaned and drained rice.
• A finely chopped onion.
• A teaspoon of soft butter.
• A cup of corn oil.
• Two tablespoons of salt.
• A teaspoon of ground black pepper.
• Half a kilogram of coarsely minced meat.
• Four tablespoons of finely chopped dried tomatoes.
• Half a teaspoon of ground cinnamon.
• Half a cup of roasted nuts.
• Three cups of water or as needed.

How to prepare

• Place the eggplant and half the amount of salt in a bowl and mix, then leave it aside until the water drains completely.
• Heat the oil in a pot over the fire, then add the eggplant slices and stir them well until they wilt, then remove them from the heat and leave them aside.
• Heat the butter in another pot over the fire, then add the onions and meat and stir until the meat turns brown.
• Add rice, cinnamon, the remaining amount of salt, and dried tomatoes and stir.
• Place half the amount of eggplant in a large pot on the fire, then add the rice and meat mixture on top.
• Add the remaining amount of eggplant to the rice and meat mixture.
• Add water to the surface of the pot, then cover it and leave it on low heat for thirty minutes or until the rice is completely cooked.
• Remove the maqluba from the heat, invert it into a wide plate for serving, then decorate it with roasted nuts and serve it with yogurt.

Maqlouba eggplant with vegetables

the ingredients

• Two cups of soaked and drained rice.
• Four cups of vegetable stock.
• Five slices of eggplant.
• Two chopped tomatoes and colored bell peppers.
• A tablespoon of each: olive oil and tomato sauce.
• A teaspoon of each: green coriander and crushed garlic.
• A finely chopped onion.
• Black pepper to taste-.
• Salt, to taste-.
• Two cups of corn oil for frying, or as needed.

How to prepare

• Heat the olive oil in a pot over the fire, then add the garlic, green coriander, onions, and vegetable mixture and stir until the ingredients wilt.
• Add the rice, vegetable stock, tomato sauce, and spice mixture and stir, then cover the mixture and leave it on low heat for ten minutes.
• Remove the vegetable mixture from the heat and leave it aside until use.
• Heat the vegetable oil in a pot over the fire, then add the eggplant slices and stir until they acquire a golden color.
• Remove the eggplant slices from the heat and set them aside until use.
• Place the mixture of vegetables and rice in a wide serving dish, then place the eggplant slices on top of it.