Eggplant Mansaf
Equipment
- Fry pan/s
- Mixing spoon
Ingredients
Rice
- 1 Brown onion (roughly chopped)
- 6 Garlic cloves (coarsely chopped)
- 3 Chicken stock cubes
- 1 tbsp Mixed spice
- 1 Cinnamon stick
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 2 cups Basmati rice
- 4 cups Water
- Salt & pepper
Minced meat
- 500 g Lamb mince
- 1 tbsp Mixed spice
- Salt & pepper
Nuts
- 1 cup Nuts ( slithered, sliced almonds and pine nuts)
- 3 tbsp Ghee (or butter)
Eggplant
- 2 Eggplant (sliced)
- Vegetable oil (to fry in)
- Salt
Garnish
- 1 cup Pomegranate seeds
- ½ cup Parsley (thinly sliced)
Instructions
Rice
- Peel the eggplant and slice across into 2 cm thick rounds. Add enough salt and place in a colander for about 20 minutes.
- In a pot ; add the rice, water, onion, garlic cloves, spices and seasoning. Bring the rice to the boil and reduce the heat to low and place the lid back onto the pot. Allow to cook on low heat for 20 minutes and set aside.
- Rinse the salt off of the eggplant and Pat dry with a Papertowl. Fry the eggplant until golden and place onto a paper towel to remove the excess oil. Next, in a frypan brown your mincemeat and and the spices. Remove any excess fat.
- In a small frypan, add your ghee and nuts. Cook until golden. Place on a paper towel to remove access ghee.
Assembly
- Layer the rice and eggplant between consecutively on after the other. Place the mince meat and then follow with the toasted nuts. Garnish with the pomegranate seeds and the coriander.
Notes
Alternatively this dish can be converted to a vegetarian dish by substituting the mince meat with them delicious fried Cauliflower.