Vegetable Makloubeh

dinner · ⏱ 55 min · 4 portions · 65.0 g carbs / portion · vegan

v4 · rb0e705f985 20260727Z1751 200 ml vegetable oil 1 piece aubergine 2 pieces potato 1 piece cauliflower 2 pieces carrot 6 pieces tomato 5 pieces garlic clove 200 g short-grain rice salt to taste 🔥 preheat vegetable oil in a wide frying pan 🍳 ⏱ 1 min fry aubergine slices a side until nicely tanned 🍳 fry potato slices for about 30 seconds a side until colored and crunchy 🍳 fry cauliflower florets for about 30 seconds a side until colored and crunchy 🍳 fry carrot slices for about 30 seconds a side until colored and crunchy 🍽 line the pan base with greaseproof paper and layer the vegetables 🍽 sprinkle sliced garlic on top and cover with rice 🌀 mix vegetable stock or water with turmeric, paprika, nutmeg, cardamon, black pepper, and salt 🍳 pour the spiced liquid over the rice and bring gently to a boil 🍳 ⏱ 30 min cook covered on bare minimum heat ⏳ ⏱ 10-15 min rest in the covered pan with a tea towel 🌀 make tahini dressing by whisking tahini, water, lemon juice, garlic, dried mint, and parsley 🌀 season the tahini dressing to taste with salt 🍽 assemble tomato and cucumber in a bowl and pour over tahini dressing, then drizzle with olive oil and sprinkle with mint leaves 🍽 unmould by placing a serving plate over the pan and turning over, then lift off the pan and greaseproof paper Vegetable Makloubeh 🎉 450 ml vegetable stock ½ tsp turmeric 1 tsp paprika 1 tsp nutmeg 1 tsp ground cardamon 1 tsp black pepper 2 tsp salt 80 ml tahini 160 ml water 40 ml lemon juice 1 tbsp dried mint 15 g flat-leaf parsley 10 g mint leaves olive oil to taste tomato 2.5 pieces garlic clove short-grain rice 0.5 · 2.5 pieces mint leaves, olive oil
http://flowcooking.food/en-us/recipe/689/vegetable-makloubeh/