Overturned eggplant recipe

Recipe for overturned eggplant in our easy arab recipes collection.

Recipe ingredients

• 2 cups long grain rice, washed and drained
• 16 ounces minced meat
• 1 medium onion, peeled and finely chopped
• 32 ounces medium round eggplants
• 2 tablespoons shortening or butter, for frying meat and onion
• 4 cups vegetable oil, for frying eggplants
• 1/2 cup fried pinenuts and almonds
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 4 cups water

How to make overturned eggplant

• Peel eggplants.
• Chop lengthwise into 1 cm thick slices.
• Sprinkle some salt over eggplants and leave aside for 1 hour.
• Fry eggplants in oil, remove and drain on absorbant paper.
• Saute onion with shortening until transparent over medium heat.
• Stir in meat, salt and spices.
• Cook until meat is brown and tender.
• Arrange in layers in a pot: 1/4 quantity meat, eggplants, remaining meat and rice.
• Add gradually water.
• Place pot over moderate heat.
• Boil for 5 minutes.
• Lower heat and cook for 20 minutes or until water evaporates.
• Turn over pot into a large plate, larger than pot.
• Sprinkle fried pine nuts and fried almonds on top of the eggplants.
• Serve hot accompanied with yoghurt and salads.

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• Okra in oil

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