Eggplant Maqluba

Name: Eggplant Maqluba
Total time: 4500 s
Yield: Serves 4 servings
Ingredients: 3 1/3 pounds whole chicken (about 1.5 kg); 2 onions; cloves Garlic; Mixed bell peppers, as desired; 2 carrots; Kabsa spice mix or seven spice blend; Black pepper; Mixed nuts (such as almonds or pine nuts); Butter; 2 small cups basmati rice (about 1 1/4 cups or 250 grams)

Hanan S Abou Taam @cook_21457965

Eggplant Maqluba

Hanan S Abou Taam @cook_21457965

Saved

Ingredients

1 hour 15 minutes

Serves 4 servings

3 1/3 poundswhole chicken (about 1.5 kg)
2onions
clovesGarlic
Mixed bell peppers, as desired
2carrots
Kabsa spice mix or seven spice blend
Black pepper
Mixed nuts (such as almonds or pine nuts)
Butter
2small cups basmati rice (about 1 1/4 cups or 250 grams)

Saved

Steps

1 hour 15 minutes

1

Clean and boil the chicken with aromatics.
2

Soak the rice in warm water for 20 minutes.
3

Once the chicken is cooked, cook the rice in the chicken broth with the kabsa spices.
4

When the rice is done, drain it and set aside.
5

Fry the eggplant.
6

Slice the onions into wedges and chop any green vegetables you have; sauté them lightly and crush the garlic.
7

In a large pot, layer the fried eggplant and season with garlic, then add the sautéed vegetables.
8

Add the cooked rice (from the chicken broth) on top and cook over low heat.
9

Once everything is cooked together and you smell a nice aroma, flip the maqluba onto a serving platter.
10

Brown the chicken in a pan with some butter, then place it on top of the maqluba.
11

Garnish with fried nuts and enjoy.
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