Eggplant and beef Maglouba

Name: Eggplant and beef Maglouba
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Cuisine: Lebanese
Ingredients: 3 Smalls Italian eggplant washed and cut into thin slices; 2 teaspoons salt; 2 tablespoons Vegetable oil; 1 tablespoon Vegetable oil; 400 Beef cubes; 1 Medium Onion finely chopped; 4 Cloves Garlic crushed; 3 tablespoons MAGGI® Sauteed onions with 7 spices Cooking Pastes; 3 cups Hot Water; 1 tablespoon Butter melted; 300 grams Cauliflower cut into florets; 2 cups Basmati rice; 1 Medium Fried onions garnish; 1/2 cup pine seeds toasted

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Intermediate

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100 Min

Discover our unique Lamb Maglouba Recipe made with Maggi 7 Spice Paste, and deliver the authentic oriental taste. Let’s get cooking!

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Ingredients

Recipe servings:

Eggplant, peeled and diced

3 Smalls

salt

2 tsp

Vegetable oil

2 tbsp

Vegetable oil

1 tbsp

Beef, ground, 93% lean meat / 7% fat, raw

400 g

Onions, finely chopped

1 Medium

Garlic, finely chopped

4 Cloves

MAGGI® Sauteed onions with 7 spices Cooking Paste

3 tbsp

Water

3 cups

Butter, melted

1 tbsp

Cauliflower, cut into florets

300 g

Basmati rice

2 cups

Onions, finely chopped

1 Medium

Nuts, pine nuts, dried

0.5 cup

Utensils and appliances

Nutritional Information

Carbohydrates

62.57 g

Energy

438.35 kcal

Fats

11.36 g

Protein

20.43 g

Recipe steps

4 min

1 min

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Recipe steps

4 min

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Peel and cut eggplants into 2cm thick slices, sprinkle with salt and allow juices to draw. Heat vegetable oil in a deep pot, pat eggplants dry and fry on both sides until golden brown.

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Recipe steps

4 min

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Using the same pot, sauté meat pieces until golden brown, add chopped Onions and cook for another 5 minutes. Add garlic, MAGGI® 7 Spice Paste and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

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Recipe steps

4 min

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Pour melted butter in the bottom of a large non-stick rice pot, Layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice.

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Recipe steps

4 min

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Pour hot stock over the rice, adjust water if needed, to cover rice. Cook over medium low heat for 45 minutes or until rice is tender. Remove and transfer to a serving dish and garnish with fried onion and toasted pine seeds.

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Eggplant and beef Maglouba

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Eggplant and beef Maglouba

Nutritional facts per serving

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