Baked Eggplant and Rice Mold
Ingredients
- 3 large eggplants
- 2 cups basmati rice
- 2 tablespoons oil
- 500 grams ground meat
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1/2 medium green bell pepper, chopped
- 1/2 medium yellow bell pepper, chopped
- 1/2 medium red bell pepper, chopped
- 1 teaspoon mixed spices
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 medium carrot, cut into small cubes
- 1/2 cup peas
- 2 tablespoons roasted cashews
- 2 tablespoons roasted almonds
- 2 tablespoons roasted pistachios
Preparation
Wash the rice and soak it in water for 15 minutes.
Cut the eggplant into lengthwise slices, sprinkle with some salt, leave for a few minutes, then wipe with a towel.
Heat oil in a deep skillet and fry the slices, or grill the eggplant in a grill pan.
In a pot, heat oil, add meat and stir until dry, then add onion, garlic, and bell peppers of all types and stir until wilted.
Add mixed spices, turmeric, cumin, coriander, cardamom, cinnamon, salt, and pepper, then add rice and stir to mix with meat, add water, let it boil strongly to absorb most of the water, sprinkle carrot and peas on the rice surface, cover the pot, and leave on low heat for about 15 minutes until rice is cooked.
Preheat oven to 180°C and get a cake mold with a hole in the middle and without decorations.
Layer eggplant in the bottom and sides of the mold, add rice, then nuts, and cover the top with eggplant.
Place the mold in the oven for 15 minutes to set well.
Flip the mold onto a serving plate and garnish as desired.
