1909. Rice Aubergine Casserole

Where there is courgette, aubergine is not far behind. It was a matter of course to try out the rice courgette casserole in aubergine format.Our family liked both but honestly preferred the courgette version.

Ingredients: 

For the meat:

750g minced meat

1 large chopped onion

1 Tbsp minced garlic

Salt and pepper

2 tsp paprika

1 tsp dried coriander

For the vege layer:

1 kilo aubergine, rough dice

oil to deep fry

For the rice:

3 cups Egyptian rice

4 cups hot chicken broth

1 Tbsp minced garlic

Mozarella cheese for the topping, optional

Method:

Parcook the rice in a pot with the broth and grated garlic for 10 minutes then spread in a buttered large rimmed oven dish; set aside.

As the rice cooks, saute the minced meat and onion together until browned. Add garlic, seasoning and spices. Add over the rice.

Deep fry the aubergine cubes and season with salt. Add over the meat. Cover and bake at 350F for 40 minutes. Uncover, add a sprinkle of cheese, and return uncovered to the oven until golden.

صحة و عافية