Description
Eggplant, rice and meat! This dish is so beautiful! In full force here they are! Very happy you'll be! Juicy, hearty and beautiful! For the recipe, we thank you! Cooks for the Lebanese people, our kopilochku it will fall! All will be not difficult to tear myself away! The cooking process, only continuous pleasure! Dear, I would be glad if you will like it! Everything in the recipe, as it should be! Crumbs will be left!
Ingredients
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Eggplant
900 g
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Lamb
700 g
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Figure
1.3 cup
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Onion
1 piece
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Water
4 cup
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Spices
2 tsp
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Salt
1 Tbsp
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Vegetable oil
4 Tbsp
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Pine nuts
100 g
Cooking
Products
Meat washed, cleaned of excess fat, cut into pieces, pour in 4 cups of water, put on fire.
Bring to a boil, remove scum, add the spices and salt, cover and simmer for 45-50 minutes over low heat, until the meat is cooked. Then to get the meat out of the broth, the broth and set aside.
Eggplant clean and slice lengthwise, the width should be no thinner than 1 cm! Sprinkle them with salt and leave for 20 minutes to stand up to bitter. Then rinse and dry.
In a pan heat vegetable oil, fry the aubergines on both sides.
Roasted eggplant spread on a napkin to remove excess oil, be sure to remove it, sometimes I even need 2-3 wipes to replace.
Rice, well rinsed
Put 1 tbsp of rice on the bottom dry pans, evenly to distribute it. Pay attention, pan, or other shape for cooking this dish must be very good quality non-stick coating, small diameter, with high walls. Spoon rice into the bottom of the pan is placed as a sorbent in the process of cooking it will absorb the extra oil and fat, you will see it yourself when you turn over the finished dish.
Onions chop, fry in the same pan where we fried the eggplant.
Prepared eggplants be laid tight, overlap at the bottom and sides of the pan, so no holes.
For the eggplant to cook meat.
Further, meat onion ( you can still optionally add garlic)
Continue to spread the rice evenly.
Carefully, do not stir, pour 3 cups of broth
Cook on low heat for 40-45 minutes, until fully absorbed liquid. After cooking, be sure to thoroughly cool and flip onto a plate.
Peanuts fry on a dry pan or in the oven, sprinkle them on top. Greens as desired. Very good holds its shape, most importantly a good figure and not fat meat.
Batangan Maklube (Upside-down eggplant), the Lebanese kitchen. Friends, there are many variations of cooking this dish. After collecting the entire collection, with some of my changes, I came to the conclusion that I like the most. Actually cooking it is very simple! Most importantly, choose the right products, and follow the rules of cooking.
To your health!
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