This is a very comforting traditional Lebanese rice dish with beef so tender it melts in your mouth.
My Tasty Tomato Cucumber Salad goes really well as a side dish. Some Lebanese yogurt (Laban) or Greek yogurt spooned over the top is also a great addition.
- Y shaped vegetable peeler
- vegetable cutting board
- meat cutting board (to avoid cross contamination, it is very important to have cutting boards dedicated to meats and other used only for vegetables)
- mesh strainer colander
- large deep skillet with tight fitting lid
- Baking sheet
- 2 medium-to-large eggplants
- Fine sea salt
- 2 pound London Broil (or other lean cut of beef)
- 1 cup Olive oil (divided)
- 2 tablespoons Butter
- 1 large onion
- 6 large cloves of garlic
- 2 teaspoons fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 3 tomatoes
- 2 cups rice
- 3 cups tomato sauce
Peel the eggplants. I have found the easiest way to do this is to use a y shaped vegetable peeler.
On a vegetable cutting board, slice eggplants into about 1/2 inch thick vertical slices.
Sprinkle fine sea salt over both sides of each eggplant slice and place into a mesh strainer colander and place the strainer in a sink while you continue the following steps (at least 30 minutes). This process will draw the moisture and bitterness from the eggplant.
Cut the beef into bite size pieces on a meat cutting board.
On a vegetable cutting board, slice the onions into about half inch thin slices.
Chop the tomatoes on a vegetable cutting board.
Press eggplant slices between paper towels to dry (the salt used in the first step will draw out liquid and the slices will be wet). Place about 1/4 inch of regular olive oil into a large deep skillet. When the oil is hot, place eggplant slices in a single layer (do not crowd the pan). Cook until golden brown on each side. And repeat for remaining sides.
Cut cooked eggplant slices on a vegetable cutting board into about 1/2 inch cubes and set to the side.
Place the olive oil and butter into a deep large skillet over medium high heat. Once hot, add the beef chunks and sautée until browned on all sides.
Preheat oven to 350 degrees and roast slivered almonds on a baking sheet for about 10 minutes.
Place cooked rice and beef into a serving dish and sprinkle with toasted almonds. Serve with Leben or Greek yogurt and my Tasty Tomato and Cucumber Salad, if desired.