Iraqi Eggplant Maqluba

Ali Al-FarsiChef

Ingredients

• Eggplant
  0.5 kilogram
• Tomatoes
  3 large
• Onion
  2 medium
• Rice
  3 cup
• Meat
  0.3 kilogram
• Green Pepper
  2 piece
• Oil
  0.5 cup
• Chicken broth
  2 cube
• Water
  3 cup
• Tomato Sauce
  3 tablespoon

Steps

1. 1

   In a pot over heat, add the oil and tomato sauce, after a minute add the rice and stir, then add the broth cube, add water and let it simmer.

   Required Tools:

   Pot

   5 min
2. 2

   Slice the eggplant, onion, and tomatoes, then fry the eggplant and onion followed by the tomatoes in plenty of oil.

   Required Tools:

   Frying Pan

   10 min
3. 3

   Place the vegetables in a tray, then add the cooked rice, press down on the rice with a wooden spoon, and place in the oven for ten minutes.

   Required Tools:

   Tray

   Oven

   10 min
4. 4

   Invert the tray into a bowl and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Meatper 100g

Energy250 kcal

Protein20 g

Total Fat15 g

Green Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Oilper 100g

Energy884 kcal

Total Fat100 g

Chicken brothper 100g

Energy15 kcal

Protein1 g

Total Fat0.5 g

Carbohydrate2 g

Total Sugars0.5 g

الملح1 g

Waterper 100g

Water100 g

Tomato Sauceper 100g

Energy50 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate10 g

Total Sugars3 g

Dietary Fiber1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags