Maqloubet Batinjen / Eggplant Maqloubeh مقلوبة باتنجان

Name: Maqloubet Batinjen / Eggplant Maqloubeh مقلوبة باتنجان
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants cut into circles, 1/2" thick.; 1 1/2 cup long grain rice.; 1 1/2 cup short grain rice.; 1/4 kg of minced beef; 1/4 kg of minced lamb.; 1 large tomato cut into 1/2” circles.; 1 cup of red onion diced.; 5 cups of Water.; 2 bay leaves.; 4 cardamom pod; 3 cloves; 1/2 teaspoon ground cinnamon.; 1/2 teaspoon ground all spice.; 1/2 teaspoon ground black pepper.; 1 teaspoon of salt.; 1/4 cup of roasted pine nuts.; 1/4 cup of roasted almonds

15 steps

Prep:1hCook:45min

Maqloubet Batinjen (Eggplant) is the Lebanese version of the famous Traditional Oriental Palestinian Dish, made of Rice, Vegetable and Meat or chicken dish. The unique thing about this dish is how it is carefully layered, cooked, then flipped upside down to reveal the delicious Eggplant, Rice and meat.

Updated at: Thu, 17 Aug 2023 13:44:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories528.6 kcal (26%)

Total Fat19.9 g (28%)

Carbs68.5 g (26%)

Sugars5.6 g (6%)

Protein18.7 g (37%)

Sodium339.3 mg (17%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2eggplants

medium, cut into circles, 1/2" thick

1 ½ cuplong grain rice

1 ½ cupshort grain rice

0.25kgminced beef

0.25kgminced lamb

1tomato

large, cut into 1/2” circles

1 cupred onion

5 cupsWater

½ teaspoonground cinnamon

½ teaspoonground all spice

½ teaspoonground black pepper

1 teaspoonsalt

¼ cuproasted pine nuts

¼ cuproasted almonds

Instructions

Step 1

Cut the eggplant into 1/2-inch-thick, Season with salt, and let sit 30 minutes.

Step 2

Put the eggplant on a baking rack to dry, you may press it with paper towel until well dry, then fry the eggplant until browned (they don’t need to fully cooked) about 4 minutes per batch, then drain on paper towels.

Step 3

In a skillet, on medium heat, sauté the diced onions for 5 minutes until wilted then add the minced meat and let it cook for 10 minutes until browned.

Step 4

Add bay leaves, cardamom, cloves and half of the the spices, then add the water and let it simmer for 45 minutes.

Step 5

Take it out of the stove, drain it and reserve the water to use it for cooking the rice.

Step 6

Wash both kinds of rice together and soak in lukewarm water for 30 minutes, strain the rice and season with pinch of salt and spices, mix very well.

Step 7

In a separate saucepan, line the bottom and the sides of the pan with parchment paper (to prevent the rice from sticking).

Step 8

Start with layer of eggplant in the bottom of the pan, pack it, flatten and season, add a layer of tomato, pack it and season & spread the meat, pack it in, flatten, season then finally sprinkle a handful of rice, flatten and season with salt and pepper.

Step 9

Repeat the layers one more time, eggplant, tomato, meat then rice then take a small saucer, place it face down on the rice.

Step 10

Pour the reserved stock in, to the level of the rice with 1/4 inch higher, (you may adjust the level with water if the stock not enough).

Step 11

Place the pot on the stovetop, turn it on high heat & bring it up to simmering point, for about 3 minutes.

Step 12

Put the lid on, turn the heat to low and cook for about 45 minutes. (If you think the rice isn’t done, you may keep it another 5-10 minutes).

Step 13

Place a wide, flat serving plate over the pot, hold the top and bottom with kitchen towels to prevent burning your hands while flipping. With a firm, steady grip, flip the pot over and keep it on for 15 minutes more to get that cake shaped.

Step 14

It should look like a tower, so sprinkle with pine nuts and almonds and garnish with chopped parsley & serve.

Step 15

If it collapse, don’t panic, no issues, just sprinkle the garnish and serve.