Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice:

In a pot, pour oil, add the meat cubes, spices, stir well together until meat changes color. Add the water to boil the meat till well done (around 1 hour).

Note: you may use pressure cooker that needs 20 mins.

Remove the meat, strain the broth and keep it aside.

Wash the rice, soak for 1/2 hour and drain well.

Peel eggplant, cut into long medium thickness pieces, salt and fry in heavy oil till brown color, remove from oil and repeat till all quantity ends.

In a deep pot, put the boiled meat cubes, add some rice quantity then an eggplant layer, use a fork to make holes in eggplant so you let the broth passes through the rice. Arrange the same layers till quantity ends.

Add salt and spices.

Pour 3 cups of meat broth.

Cover the pot and cook the rice on medium heat till boiling, then low the heat until well cooked (around 20 mins).

In a wide pan, pour around 1 teaspoon of vegetable oil, add the minced meat with salt and spices. Then, stir till well done.

Prepare a serving container, that has a bigger diameter than the cooking pot, above the pot, and flip the maqlouba over the serving container, garnish with minced meat and toasted nuts.

Served hot.

Serve yogurt and cucumber salad aside or as desired.

Note:
To avoid oily eggplant there is an advice:
After peeling and cut into pieces the eggplant, soak it in salt and water for 1/2 hour, drain well, place on cotton kitchen towel, then drizzle with bit of flour before frying.

Made by: Tala Odaymat