Roz o Imam (Rice and Aubergines) – A week with Amani

Barcelona, February 11th

Hello ladies!
It is getting colder here in Barcelona (finally?!) and I thought I would share with you one of my favorite winter recipes. It is a bit heavy – but oh so delicious.

To make it a bit healthier and more diet, you can choose to cook the aubergines in the oven instead of frying them. It changes the taste a bit, but makes us feel better πŸ™‚ So might be a good compromise!

Just follow the same steps, but then brush the slices with olive oil and in the oven they go!

rice imam amani recipe libanese

Ingredients for 4:

2 big aubergines

400 gr minced meat (I use beef, but you can replace it with turkey)

1 teaspoon Jordanian meat spices

1 big onion

4 Greek yogurts

1 garlic clove

Salt and pepper to taste

Parsley (to decorate)

Start by peeling the aubergines and cutting them into thin slices (not thicker than 0,5 cm). Put them in a recipient and spray with salt and let them rest for at least one hour (you can leave them all night long). This will take the water out of the aubergines.

Once the aubergines have rested, extract the water with paper towel (Sopalin is the best). Fry them until they turn a little brownish. Set them aside.

Now we will focus on the meat!

Dice the onion, add the meat and spices in a pan and cook them. Set aside.

Then in another pan, put first the aubergines, then the meat on top, then add boiled water until it covers the ingredients by one cm approx.

Bring to boil, but on low heat.

Now, let’s prepare the Yogurt: in a bowl, crush the garlic, add it to the yogurt with a little salt to taste. If the yogurt is not garliky enough, you can add more πŸ™‚

And voila, you are done.

Serve the meat and aubergine with the yogurt and white basmati rice.

I hope you will enjoy this dish!
Let me know what you think if you get to try it πŸ™‚


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5 thoughts on “Roz o Imam (Rice and Aubergines) – A week with Amani

  1. Jan February 11, 2014 at 10:47 am Reply

    That looks and sounds great Hanin, always looking for more aubergine (eggplant) recipes. I will probably try it on the weekend and will let you know how the turkey works. My mouth is watering!

  2. Beth February 11, 2014 at 11:07 am Reply

    That looks like a great recipe Hanin – if you keep it up you’ll have me eating meat again!!

  3. Emily February 12, 2014 at 2:16 am Reply

    Mmmmmmmmm I bet the fried version tastes yummy! I will say though that the goat yogurt might be a bit strong for this recipe- so I might try another type of yogurt- dairy free this time. I’ll let you know how that turns out.

  4. Jan February 14, 2014 at 10:45 pm Reply

    Recently we’ve been able to get Greek style sheep yoghurt and it is incredible! So delicious! Tonight we had some with pomegranate seeds and raspberries and my oh my it was tasty!
    It’s great in savory things too. I’m going to use with your recipe Hanin as your FIL isn’t dealing with cow’s milk too well these days.

  5. Jan March 9, 2014 at 12:00 pm Reply

    Success! I made this with turkey. I didn’t grind it, I cut it up very finely and it was great! The Greek style sheep yoghurt was delicious with it and really balanced everything. I’m sure this will become a family favourite.Thanks so much for this Hanin and Amani.

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