Maaloube Batenjein (upside down eggplant with meat and rice)

This is a lebanese main dish, made from eggplant, minced meat and rice. I remember the first time I tasted it was at my in-laws house. I asked my mother-in-law how she made it, and she told me “the most important thing is not to stir it, so when you turn it looks neat like a piece of cake”.  It is a nice dish, and today I would like to share my mother-in-law’s recipe with you.


  • 400 gs of large eggplant
  • 200 gs of minced meat
  • 1 onion chopped finely
  • 2 cups of long grain rice ( or basmati rice if you prefer)
  •  frying oil, cooking oil, salt and seven spices
  • pine seeds fried with a small spoon of butter


  • Peel the eggplant and cut it into thin slices, fry them in a frying pan with the frying oil until they become brown then drain them
  • In a medium size pot, heat the cooking oil and fry the onion, add the minced meat and fry it with the onion until is well cooked then season it with salt and seven spices
  • Put 2 cups of rice in 2 cups of boiling water for about half an hour in a bowl until the rice absorbs all the water
  • In the pot keep the fried meat with the onion, and take care that you press them in the bottom of the pot with the back of a spoon
  • Put over the meat, the fried eggplant, and then the rice
  • Cover with 2 cups of water and cook on a very low heat, WITHOUT STIRRING
  • When the rice is completely dry, put the fire off, and let it set in the pot for few minutes
  • Turn it upside down in a serving plate and decorate it with the pine seeds fried
  • Serve it with yogurt mixed with cucumber and garlic, with a pinch of dried mint


Lebanese moussaka

Moussaka means “cold” in English. However, it is also well known in Greece using different ingredients, where it is also served hot as a main dish. Here I show my version of the Lebanese Moussaka as a side dish to accompany meats or chicken, or whatever you think is appropriate for your meal.

lebanese moussaka


  • 1 kg of large aubergine (eggplant)
  • 1 large onion
  • 3 cloves of garlic
  • 2 red tomatoes
  • 1 cup of soaked chick peas
  • 1 tablespoon tomato paste
  • salt and pepper
  • 2 cups of frying oil
  • 3 tablespoons of olive oil


  • Peel the aubergine and cut into big and thick pieces
  • Fry the aubergine in deep frying oil until light brown and then drain
  • chop the onion finely and fry it in a pot with the olive oil
  • peel the garlic and chop them and add to the onion
  • when the onion and garlic starts to become golden, add the finely chopped tomatoes and cover the pot, let all the ingredients simmer on very low heat
  • in the mean time peel the chick peas and add them in the pot over the onion tomatoes mixture
  • add the aubergine in the pot, mix the tomato paste with one cup of water with salt and pepper and put it in the pot
  • stir very slowly and be careful not to squeeze the aubergine
  • cover the pot again and let it boil on a very low heat for about 10 to 15 minutes