Maqroudh (fried Eggplant Rolls)
Maqroudh is a popular Libyan dish made of fried eggplant rolls filled with a flavorful mixture of ground meat, onions, and spices. This dish is a delicious and satisfying option for a main course or appetizer.
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable oil for frying
Instructions
- Place the eggplant slices on a paper towel, sprinkle with salt, and let sit for 15 minutes to draw out the moisture. Pat dry with another paper towel.
- In a skillet, cook the ground meat, onion, and garlic over medium heat until the meat is browned and the onion is soft. Add the cumin, paprika, salt, and pepper. Mix well and remove from heat.
- Place a spoonful of the meat mixture at one end of each eggplant slice and roll it up tightly.
- Heat the vegetable oil in a large pan over medium-high heat. Fry the eggplant rolls until golden brown on all sides. Remove and drain on paper towels.
- Serve the maqroudh hot with your favorite dipping sauce or salad.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 30 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Frying pan Skillet Paper towels
Tools
Knife Cutting board Spatula
Serving suggestions
Serving suggestions: Maqroudh pairs well with a side of couscous, rice, or a fresh salad.
Tips & tricks
Tips: Make sure to remove excess moisture from the eggplant slices before filling and rolling to prevent sogginess.
Cost
$15