Makloubat bitingan (eggplant & rice casserole)
2 large eggplants cut to 1 inch slices and soaked in salted water
oil
2 lbs of lamb meat + neck bones
3-4 cups of water
1 large onion quartered
1 large tomato quartered
1 cardamom pod
2 mastic
1 cup rice
salt& pepper
1 tbs ghee
4 large cloves garlic minced
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp mace
Pre-heat broiler
dry eggplants of excess water and arrange slices in a baking dish brush with oil. Grill for 5 minutes, turn to other side grill another 5 minutes till golden brown.
Stock
to a pot add lamb, water, onion, tomato, salt, pepper cardamom and mastic bring to a boil, reduce heat and simmer till cooked about 45 minutes. Place thorough a sieve adjust seasoning.
In a large pot heat ghee and fry garlic for 1 minute. Place lamb over garlic add half the eggplant, half the rice, repeat process with remaining eggplant and rice. Measure 2 cups of stock and add spices adjust to taste, gently add broth over rice and bring to a boil, reduce heat and cook for about 35 minutes till rice is tender. Invert on to a large serving platter and serve with yogurt, and green salad. Enjoy
