upside-down Eggplants
From lohashim 18 years ago
- 60 minutes to make
- Serves 6
Upside-down eggplant casserole makes a nice presentation and it is easy to prepare. It also makes a great leftover
Ingredients
- 2 large eggplants shopping list
- 15 mL (1tbsp) salt shopping list
- 375 mL (1 1/2 cups) long grain rice shopping list
- vegetable oil for deep frying shopping list
- 2 large onions, diced shopping list
- 1 kg (2 pounds) lean ground beef or cut up into tiny pieces shopping list
- 7 mL (1 1/2 tsp) salt shopping list
- 2 mL (1/2 tsp) black pepper shopping list
- 3 mL (3/4 tsp) cinnamon shopping list
- 5 mL (1 tsp) allspice shopping list
- 375 mL (1 1/2 cups) boiling water shopping list
- 50 mL (1/4 cup) pine nuts fried in a bit of oil shopping list
- sprigs of parsley or cilantro (fresh coriander) for garnish shopping list
How to make it
- Peel eggplants, cut into cubes, sprinkle with salt and set aside for at least one hour. Soak the rice in boiling water to cover for one hour or more. (All this could be done in the morning if your plan to cook the meal in the afternoon.)
- Squeeze eggplant to remove excess water and deep fry in oil (in batches) until well browned. Remove with a slotted spoon and transfer to a heavy casserole pot. Pour out most of the oil, leaving 5-6 tbsp in the pot. Fry onions until golden, add meat and brown. Add to eggplant along with the spices and mix together well. Drain rice and spoon over meat mixture; spread out to cover. Pour boiling water over rice and bring to a boil. Cover, lower heat to very low and cook until all water is absorbed (about 30 minutes).
- Remove lid, invert a large platter over the top of the pot and flip over pot and platter together so the meal settles on the platter. Serve garnished with fried pine nuts. Garnish platter with either parsley or cilantro (fresh coriander).
- Some people omit the flipping over stage; when the meal is cooked and ready to serve they just mix it together, garnish it and serve.
- Serve with a salad of your choice. It is also delightfully delicious with yogurt on the side. Squeeze lemon juice over individual servings if desired.
chef2
nadine
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