Eggplants upside down (vegan)

Name: Eggplants upside down (vegan)
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 eggplants; 2 medium sized onions; 2 cup rice; 1 tsp ground cinnamon; 1 Almonds

Dinosaadeh @cook_dino

Beirut, Lebanon

A Lebanese version of this course yet modified to be pure vegetarian. Normally meat is added. I simply removed meat.

Dinosaadeh @cook_dino

Beirut, Lebanon

A Lebanese version of this course yet modified to be pure vegetarian. Normally meat is added. I simply removed meat.

Saved

Ingredients

45 mins

5 servings

2eggplants
2medium sized onions
2 cuprice
1 tspground cinnamon
1Almonds

Saved

Steps

45 mins

1

Wash the rice and soak it in water while preparing the other ingredients
2

Slice the onions
3

Cut the eggplants into cubes
4

Fry the eggplants and drain them from oil
5

Place the onions at the bottom of a pot, put the eggplants on top, add water to only cover the ingredients
6

Add salt and 1 tsp of cinnamon and let boil for 3 minutes
7

Add the rice, fill the pot with water to cover the rice and cook on low fire until water evaporates.
8

Fry almonds and/or pine nuts and spread on top of the plate for serving. This dish is delicious with rocket salad or yogurt.