Tepsi Batinjal with Fluffy Iraqi White Rice

Prepare and fry the eggplants

1. Slice the eggplants lengthwise into 1cm (1/4-inch) thick planks.
2. Sprinkle both sides with salt and let them rest for 5-10 minutes. This draws out bitterness and prevents the eggplant from soaking up too much oil.
3. Pat the slices completely dry with paper towels.
4. Heat a shallow layer of oil in a skillet over medium heat. Fry the eggplant slices for 2-3 minutes per side until lightly golden and bendable. Drain on paper towels.

Make the meat filling

1. In a mixing bowl, combine the chopped meat, minced onion, garlic, parsley, seven-spice and salt. Mix thoroughly until the meat is cohesive.
2. Shape the meat mixture into small, sausage-like logs or cylinders (roughly the width of your eggplant slices).
3. Place one meat cylinder at the wider end of an eggplant slice. Roll the eggplant around the meat until it forms a neat package.
4. Place the rolls seam-side down in a baking dish or large, deep skillet.

Prepare the sauce

1. In a separate saucepan, sauté the diced onion in 1 tablespoon of oil until soft and golden. Add the garlic and cook for 1 minute until fragrant.
2. Stir in the tomato paste, crushed tomatoes, turmeric, salt and pepper.
3. Pour in the water (or broth) and the pomegranate molasses. Bring the sauce to a gentle simmer and let it cook for 10 minutes so the flavours meld.

Bake

1. Pour the tomato sauce evenly over the eggplant rolls in the baking dish.
2. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the sauce is thick and bubbling.

Fluffy Iraqi white rice

1. Wash the rice: place the rice in a bowl and wash it under cold water, gently swishing it with your fingers. Drain and repeat 3-4 times until the water runs clear. Soak the rice for 15 minutes, then drain thoroughly.
2. Toast the rice: heat your oil in a large, heavy-bottomed pot over medium heat. Add the drained rice and salt. Sauté, stirring frequently, for 2-3 minutes until the grains become opaque, white, and have a wonderfully toasty aroma.
3. Boil: carefully pour the boiling water (or broth) into the pot. Give it one gentle stir to separate any clumps from the bottom. Let it come to a rapid, rolling boil.
4. Simmer: turn the heat down to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
5. Steam: after 15 minutes, turn off the heat. Remove the lid, drape a clean kitchen towel or paper towel over the pot, and place the lid tightly back on top. Let it rest for 10 minutes to absorb any remaining moisture.
6. Serve: fluff the rice gently with a fork and serve immediately, with Iraqi bread and a yoghurt drink if you like.