Egyptian Recipes

Ingredients

2 onions, chopped

3 tbsp vegetable oil

500g minced lamb

2 cloves garlic, crushed

1 tsp cinnamon

1/2 tsp allspice

1 tsp oregano

1 tin tomatoes

2 aubergines (eggplant) sliced

2 cups long grain rice, partly cooked

100g feta cheese

Method

Preheat the oven to 400 degrees.

Place the sliced aubergine on an oiled baking tray, brush with oil and bake in the preheated oven for 20-25 minutes.  Then transfer the aubergine to a plate and set aside.

Meanwhile, fry the onions in a little oil for 3 minutes, add the garlic and cook for a further minute.

Add the meat and cook for 10-15 minutes, now drain off any excess fat.

Add the the  tomatoes, cinnamon, allspice, oregano and seasoning and simmer for about 35-45 minutes.

Now add  the partly cooked rice to the meat and stir.

In a large ovenproof dish layer the rice and meat mixture alternately with the aubergines, finishing with the aubergine. 

Crumble over the feta cheese and return to the oven and bake for 10-15 minutes. 

Cooks Comments and Tips

This dish can be re-heated in the microwave the following today if there's any left over!