Vegetarian Eggplant Maqluba

Ingredients

• Large eggplant, sliced
• Potato, sliced into rounds
• 1 onion, finely chopped
• Salt to taste
• 1 tomato, peeled and finely chopped
• 1 vegetable or chicken bouillon cube
• Black pepper to taste
• A pinch of turmeric (for color)
• Short-grain rice (Egyptian rice) or any short-grain rice
• 1 tsp tomato paste
• Nuts for garnish
• Tomato slices for the top
• For more of Sanaa's successful recipes see How to Prepare Fried Kibbeh

Method

1. Deep-fry the eggplant and potatoes separately in plenty of hot oil and set them aside
2. Sauté the finely chopped onion in a little oil over low heat with salt, stirring until soft
3. Add one peeled, finely chopped tomato and cook, stirring, until it has broken down well
4. Add a vegetable or chicken bouillon cube (use either one as desired) with the spices and sauté briefly, then add Egyptian rice or short-grain rice, washed, soaked, and drained, and stir
5. Add one tablespoon of tomato sauce, paste, or concentrate and stir until the rice begins to toast and become fragrant
6. In the pot, place tomato slices on the bottom and arrange half of the fried eggplant around the edges or sides of the pot
7. Leave a little space between the eggplant pieces, then arrange a portion of the potatoes over the tomatoes in the base and spread one quarter of the rice
8. Over the rice, layer pieces of eggplant and potato and add the remaining rice
9. Cover the surface with tomato slices, then add water and salt according to the rice's needs
10. When the water under the pot for the vegetarian eggplant maqluba comes to a boil, reduce the heat, cover the pot, and leave it about 40 minutes over low heat
    Timers: 40 min
11. After the time has passed, turn off the heat and wait a few minutes, then lift the lid and invert the pot onto a plate larger than it
12. Garnish the vegetarian eggplant maqluba with nuts and serve