Eggplant Maklouba Recipe

Eggplant Maklouba Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Vegetable Recipes.


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3 cups Basmati rIce
1 kg meat cubes (lamb, Beef or veal)
3 large Onions, slIced
3 eggplants, peeled and slIced
3 Tomatoes, slIced
Vegetable Oil, for frying
1 tsp ground Cardamom (habbahan)
1/2 cup Almonds, fried (optional)
1/2 cup Pine nuts, fried (optional)
Salt and pepper


How to make Eggplant Maklouba



Wash meat under running water. In a deep pot boil meat until tender. Strain and put aside 3 -4 cups of meat broth. Fry eggplant slices in a little oil over high heat (be careful not to over-fry). Drain on kitchen paper and set aside. Fry onions in 4 tbsp oil over medium heat for 2 minutes. In a large deep non-stick pot, arrange meat cubes to form a layer at the bottom. Add half the quantity of onions on top of meat layer. Arrange tomato slices, then eggplant slices, then the rest of onion slices. Wash rice well under running water and drain. Add rice to the pot on top of these layers. Sprinkle salt, pepper and cardamom. Pour strained broth over the pot slowly so that it doesn’t mix up the layers. Put pot over medium-high heat until broth is almost absorbed. Move to low heat, cover and leave to cook for 20 – 30 minutes. You may need to add a little more water. Remove from heat. Put a serving platter on top of the pot, invert it so that its contents are placed on the dish preserving their shape. Remove the pot, sprinkle fried almonds and pine nuts and serve immediately.
Wash meat under running water. In a deep pot boil meat until tender. Strain and put aside 3 -4 cups of meat broth. Fry eggplant slices in a little oil over high heat (be careful not to over-fry). Drain on kitchen paper and set aside. Fry onions in 4 tbsp oil over medium heat for 2 minutes. In a large deep non-stick pot, arrange meat cubes to form a layer at the bottom. Add half the quantity of onions on top of meat layer. Arrange tomato slices, then eggplant slices, then the rest of onion slices. Wash rice well under running water and drain. Add rice to the pot on top of these layers. Sprinkle salt, pepper and cardamom. Pour strained broth over the pot slowly so that it doesn’t mix up the layers. Put pot over medium-high heat until broth is almost absorbed. Move to low heat, cover and leave to cook for 20 – 30 minutes. You may need to add a little more water. Remove from heat. Put a serving platter on top of the pot, invert it so that its contents are placed on the dish preserving their shape. Remove the pot, sprinkle fried almonds and pine nuts and serve immediately.

Posted By: mehreen, lahore

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Tags : Eggplant Maklouba by Chef ZakirEggplant Maklouba by Zubaida TariqEggplant Maklouba by Chef Shireen Anwar

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