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المقادير:
3 ملاعق طعام (45 مل) زيت زيتون
1 كوب ونصف (200 غرام) بصل شرائح
3 فصوص ثوم مفرومين ناعم
500 غرام (1 باوند) بندورة مقشرة ومقطعة
1 ملعقة صغيرة ملح
1 علبة (14 اونصة او 400 غرام) حمص مسلوق مصفى ومغسول
1 كيلو (2 باوند) باذنجان
2 كوب (380 غرام) ارز بسماتي مغسول ومنقوع لمدة ساعتين
1 ملعقة صغيرة ملح
1 ملعقة صغيرة سبع بهارات
1/2 ملعقة صغيرة كمون
1/4 ملعقة صغيرة فلفل اسود
5 اكواب (1200 مل) ماء ساخن
حبة بندورة كبيرة مقطعة شرائح
خلطة السبع بهارات Seven spices mix
• خلطة السبع بهارات البي...
Ingredients:
3 tbsp (45 ml) extra virgin olive oil
1 1/2 cups (200 g) sliced onions
3 cloves garlic, finely chopped
500 g (1 pound) tomatoes, peeled and sliced (I used roma tomatoes)
1 tsp salt
1 can (14 oz, 400 g) cooked garbanzo beans, drained and washed
1 kilo (2 pounds) Italian eggplants
2 cups (380 g) basmati rice, washed and soaked for 2 hours
1 tsp salt
1 tsp 7 spices
1/2 tsp cumin
1/4 tsp black pepper
5 cups (1200 ml) hot boiling water
1 large tomatoes, thinly sliced
🌹Instructions🌹
1. Cut off top and bottom of the eggplant. Peel the skin in stripes and slice into 2 cm rounds. Place eggplant slices on a half sheet pan on a single layer and sprinkle both sides with salt. Set aside for 30 minutes. Pat dry the eggplant before frying.
2. In a deep skillet, heat 3 cups canola or vegetable oil to 375 degrees F. Working in batches, fry the eggplant slices in a single layer until browned on both sides. Remove from hot oil and place them on a single layer on paper towels. Set aside.
3. In a large pot, heat olive oil and sauté onions on medium-high heat stirring occasionally for 5 minutes. Mix in garlic and stir for 1 minute. Add tomatoes and mix well. Cook covered on medium heat for 10 minutes, stirring occasionally.
4. Meanwhile, drain the rice completely and place them in a medium bowl. Mix in salt, 7 spices, cumin, and black pepper.
5. Add garbanzo beans to the tomato and mix well. Turn the heat off. Top the tomato and garbanzo beans with half of the eggplant. Cover the eggplant with the rice mix, then cover the rice with the rest of the eggplant. Top with thinly sliced tomato.
7. Add 3 cups of hot water and cook covered on low heat for 15 minutes. Add 2 cups of hot water and continue cooking until all the liquid is absorbed (30 to 40 minutes).
Let rest for 30 minutes, then invert the makloubeh pot onto a large round serving platter.
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