- Meat500 Gram(s)miced
- Rice200 Gram(s)basmati rice
- Eggplant3 Piece(s)
- Onion3 Piece(s)
- Chicken2 Piece(s)Stock cubes
- Cinnamon1 Teaspoon(s)
- Cumin1 Teaspoon(s)
- Sesame2 Teaspoon(s)seeds
- Nutmeg1 Teaspoon(s)grated
- Olive OilAs needed
The eggplant maklouba is basically a cake with beef, rice and eggplant. This Syrian recipe willl blow your palates. enjoy your meal !
Preparing the condiments
Start by washing the eggplants. Cut the ends and then cut them into slices 1 cm thick lengthwise.
Salt the eggplant slices and let them drain
Cooking the meat and eggplants
Heat a large pot of water, melt the two cubes of vegetable broth in it and add the rice. Cook for about 12 minutes. At the end of cooking, drain the rice and keep the cooking broth,
Fry the eggplant slices in oil little by little.
Make sure to remove the excess water using a paper towel before frying,
After cooking, let drain on a rack. To make your eggplant maklouba dressing easy to make.
Peel and finely chop the onions and then sweat them in a large pan or casserole. When they become translucent, add the minced meat. Fry 5 minutes without stirring,
Add the spices at the end of cooking: cumin, cinnamon, grated nutmeg, salt and pepper.
For more eggplant recipes click here.
Dressing the eggplant maklouba
Place the eggplant slices in a pan to cover the center and the edges of the pan. Add the minced meat then cover with the rice,
Moisten with two ladles of broth and bake for 20 minutes,
You can unmold the Maklouba immediately after removing from the oven directly on a serving dish. Be careful, it’s hot.
Garnish with sesame seeds and enjoy hot.
Served with cold drink, or juice