Recipe

Upside-down Eggplants Recipe

Add Step-by-Step Photos	Lohashim / All my dishes 1 year, 6 months ago Upside-down eggplant casserole makes a nice presentation and it is easy to prepare. It also makes a great leftover Prep:60m Cook:60m Servings:6	Lohashim
	lamb easy tasty

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chef2

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Ingredients

2 large eggplants

15 mL (1tbsp) salt

375 mL (1 1/2 cups) long grain rice

vegetable oil for deep frying

2 large onions, diced

1 kg (2 pounds) lean ground beef or cut up into tiny pieces

7 mL (1 1/2 tsp) salt

2 mL (1/2 tsp) black pepper

3 mL (3/4 tsp) cinnamon

5 mL (1 tsp) allspice

375 mL (1 1/2 cups) boiling water

50 mL (1/4 cup) pine nuts fried in a bit of oil

sprigs of parsley or cilantro (fresh coriander) for garnish

Directions

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.

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Comments

dee 1 year, 6 months ago said:
I have been looking for a recipe using eggplant/aubergine/brinjal and I think you have given me just the one that will suite my family. With the allspice and cinnamon in this, sounds divine. Thanks for sharing this recipe with us all to try. Will let you know how mine turnes out when I have made it.

msbooch75 1 year, 6 months ago said:
Good recipe. Now I just have to get the eggplant. Thanks

coffeebean53 12 months ago said:
Awesome recipe and presentation. Thanks for posting:)

mbe 11 months ago said:
Wow, this sounds nice and tasty. I look forward to trying it!

nadine 10 months, 2 weeks ago said:
Wowwwwwwww, can't wait to try it, this is absolutly sounds very nice :-)

chef2 8 months, 3 weeks ago said:
Love it and I have some eggplant I will be making this ((((((((printing )))))))
http://vernalalisasrecipeboard.yuku.com/

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