Ingredients Edit

Directions Edit

  1. Pare eggplants; cut lengthwise into ¼" thick slices.
  2. Heat 1 tablespoon of the oil in skillet over medium heat.
  3. Cook eggplant slices in oil, a few at a time, until golden, about 30 seconds on each side.
  4. Add remaining oil as needed to keep eggplant from sticking.
  5. Drain thoroughly on paper towels.
  6. Cook onion in 1 tablespoon oil until tender.
  7. Set aside.
  8. Mix lamb (or beef) with garlic and spices.
  9. Spread rice in lightly oiled shallow 9" x 13" baking dish.
  10. Layer ⅓ each of the eggplant slices, lamb mixture, almonds, raisins, and onions over rice.
  11. Repeat layers twice, ending with onion.
  12. Heat oven to 350°F (180°C).
  13. Pour beef bouillon over mixture and cover with foil.
  14. Bake until mixture bubbles and rice is tender, 35 – 45 minutes.
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