Easy Eggplant Maqluba - Video

Slice the eggplant into rounds and fry in oil until browned, then set aside.

Slice the potatoes as well and fry until browned. Remove from the heat and set aside.

Place the ground meat in a wide skillet over medium heat with a little vegetable oil. Fry the meat well, then season with salt and spices to taste.

Arrange the fried eggplant over the fried ground meat. Distribute the fried potato slices and tomato slices between the eggplant, and also arrange tomato slices around the sides of the pot for a beautiful look when unmolding the pot.

Add the washed and well-drained rice. Add enough water to cover the rice completely. Be careful not to stir the ingredients at this stage so the meat and vegetables stay arranged under the rice.

Add salt and pepper if needed. Leave the pot over medium heat until the water boils, then reduce the heat and let the maqluba cook on low heat until the rice is done.

When the maqluba is cooked, let it rest for about 10 minutes, then invert it onto a large serving platter. Turn it carefully so it keeps its beautiful shape. Garnish with nuts as desired.

Add salt and spice if needed. Place the pot over medium heat until the water comes to a boil, then reduce to low heat and let the maqluba cook on low until the rice is done. When the maqluba is cooked, let it rest for about 10 minutes, then carefully and slowly invert it onto a wide serving plate to preserve its beautiful shape. Garnish with nuts as desired.