Best Eggplant Maklouba By Nadia. In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted.
SCIENTIFIC NAME: Solanum melongena, except where otherwise noted (S. gilo). Learn how to make Eggplant-Spaghetti Maklouba with the easiest steps. A very distinctive recipe that combines Arabic and Italian cuisine.
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In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted.
To begin with this recipe, we have to prepare a few ingredients. You can cook best eggplant maklouba by nadia using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Best Eggplant Maklouba By Nadia:
- {Make ready 4 of medium eggplants, cut into thick slices.
- {Get 1 kg of lamb, with bones, cut into medium pieces.
- {Get 2 cups of rice, rinsed.
- {Take 1/4 cup of almonds.
- {Prepare 1/4 cup of raw pine nuts.
- {Prepare 6 cloves of garlic.
- {Get 1 of parsley, small bundle, chopped finely.
- {Make ready 1/2 teaspoon of 7 spices.
- {Prepare 1 teaspoon of turmeric.
- {Get of vegetable oil.
- {Take of salt to taste.
The eggplant will literally bead up with water. Rinse rice until the rinse water is clear. Put rice in a bowl and cover with water to soak for about half an hour. Pound the chicken thighs with a tenderizing mallet.
Instructions to make Best Eggplant Maklouba By Nadia:
- In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained..
- Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside..
- Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt..
- Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice..
- Place a plate upside down over the rice to prevent it from scattering..
- Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate..
- Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines..
- Serve Hot..
Season with salt and pepper on both sides. When frying the eggplant it's best not to overlap them - but it really doesn't matter too much in the end. Some reviewer's commented that the cooking time is too long. But if you've got a favourite rice you use often you would have a better guess as to when it would be done. The eggplant maklouba is basically a cake with beef, rice and eggplant.
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