Eggplant and beef Maglouba

Peel and cut eggplants into 2cm thick slices, sprinkle with salt and allow juices to draw. Heat vegetable oil in a deep pot, pat eggplants dry and fry on both sides until golden brown.

Using the same pot, sauté meat pieces until golden brown, add chopped Onions and cook for another 5 minutes. Add garlic, MAGGI® 7 Spice Paste and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a large non-stick rice pot, Layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice.

Pour hot stock over the rice, adjust water if needed, to cover rice. Cook over medium low heat for 45 minutes or until rice is tender. Remove and transfer to a serving dish and garnish with fried onion and toasted pine seeds.