Eggplant Maqluba

Name: Eggplant Maqluba
Total time: 3600 s
Yield: 3 servings
Ingredients: 1 medium eggplant; 2 cups basmati rice (about 400 grams); 4 cups water (about 950 ml); 2 chicken bouillon cubes; Salt; Almonds; 1 little oil; Mixed spice (7-spice blend); Kabsa spice

Marwa Yassin @Marwa_Yassin

A very easy, quick, and healthy lunch dish. Serve with yogurt or salad.

Marwa Yassin @Marwa_Yassin

A very easy, quick, and healthy lunch dish. Serve with yogurt or salad.

Saved

Ingredients

1 hour

3 servings

1medium eggplant
2 cupsbasmati rice (about 400 grams)
4 cupswater (about 950 ml)
2chicken bouillon cubes
Salt
Almonds
1little oil
Mixed spice (7-spice blend)
Kabsa spice

Saved

Steps

1 hour

1

Peel the eggplant and slice it into rounds. Fry the slices in a pot with hot oil until they are golden brown. (In the photo, the eggplant is not fully cooked.)
2

Once cooked, arrange the eggplant slices as the first layer in your serving pot. Rinse the 2 cups of basmati rice and spread them over the eggplant. Add a little vegetable oil (such as corn oil) and pour in 4 cups of water.
3

Add 2 chicken bouillon cubes, kabsa spice, mixed spice (7-spice blend), and a little salt.
4

When the mixture starts to boil, reduce the heat to low and let it cook until the water is absorbed and the rice is done.
5

Meanwhile, fry the almonds in a little vegetable oil. (Note: When the almonds start turning a deep golden color, turn off the heat and stir them in the hot oil to finish toasting.)
6

When done, invert the pot onto a serving tray and top with the toasted almonds. Serve and enjoy!