arabian cook

arabian cook : Overturned Eggplant


Casseroles are ideal for the
cook who likes to entertain,
because they usually demand a
minimum of last-minute
attention and can be assembled
in advance.
2 cups long grain rice, washed and
drained
½ kg (16 oz) minced meat
1 medium onion, peeled and finely
chopped
1 kg (32 oz) medium round eggplants
2 tbls shortening or butter (for frying
meat and onion)
4 cups vegetable oil (for frying
eggplants)
½ cup fried pinenuts and almonds
¼ tspn ground allspice
¼ tspn ground cinnamon
¼ tspn ground black pepper
4 cups water
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Peel eggplants. Chop lengthwise
into 1 cm thick slices. Sprinkle
some salt over eggplants and
leave aside for 1 hour. Fry
eggplants in oil, remove and
drain on absorbant paper.
Sauté onion with shortening
until transparent over medium
heat. Stir in meat, salt, and
spices. Cook until meat is brown
and tender.
Arrange in layers in a pot: ¼
quantity meat, eggplants,
remaining meat and rice. Add
gradually water.
Place pot over moderate heat.
Boil for 5 minutes. Lower heat
and cook for 20 minutes or until
water evaporates. Turn over pot
into a large plate (larger than
pot).
Sprinkle fried pine nuts and fried
almonds on top of the
eggplants. Serve hot
accompanied with yoghurt and salads.



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