Aubergine Maqloobeh (Maqloobet Bathenjan)
Servings
4servings
Cook Time
30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the aubergines into thin slices vertically (0.5 – 1 cm thick), you can peel them first if you prefer. Sprinkle each slice with salt and leave in a strainer for at least half an hour.
  2. Wash rice, soak in hot water for half an hour, then strain it.
  3. Cut chicken into large pieces and leave to simmer in 2 liters of water for 30 minutes. Add pepper and 2 ½ tsp of salt.
  4. Remove chicken pieces from the broth, remove bones, and cut the meat into small pieces as desired with your hand or a fork. Keep the broth!
  5. Deep fry the aubergine slices until they become golden.
  6. In a cooking pot, lay the aubergine slices until they cover the bottom in one layer. Add a layer of chicken pieces. Pour half of the rice over chicken carefully. Flatten it with a spoon.
  7. Lay another layer of aubergine over the rice. Then pour the remaining rice.
  8. Add the cinnamon and turmeric into the broth. And gently pour 3 cups of broth in the pot over the rice.
  9. Bring to a boil then cover and leave to simmer on low heat for 30 minutes.
  10. After turning the heat off, wait for 20 minutes then turn the pot upside down over a deep tray.
  11. Lay the remaining chicken pieces on top and sprinkle with toasted nuts. Bon appetit!