Maqluba with meat and eggplant — a Jordanian-origin recipe that has reached kitchens across the Arab world

Eggplant Salt Oil Onion 1 tomato Pieces of lamb or veal (as desired) Black pepper Salt Rice Seven-spice mix (baharat)

Boil the meat with seasonings until tender.
Peel the eggplant, sprinkle a little salt on it, then fry it in oil.
Drain the fried eggplant and place it on kitchen paper to absorb excess oil.
In the same oil used for frying the eggplant, fry onion slices with chopped fresh tomato. When softened, add slices or pieces of the pre-boiled meat, add more salt and pepper, and stir.
Place a layer of eggplant, then a portion of washed and drained rice on top.
Sprinkle a little salt, a pinch of seven-spice and black pepper over the rice, then add a layer of meat, more eggplant, and top with rice.
Pour enough of the meat boiling liquid (broth) to fully cover the contents of the pot.
Cover the pot until it comes to a boil, then reduce the heat to the lowest setting.
When the rice is cooked, turn off the heat and let the maqluba rest for about 15 minutes.
Invert the pot onto a serving platter or tray to unmold the maqluba.

This maqluba recipe was contributed by a friend and cook on Shou Tabkhin Today:

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Maqluba with Meat and Eggplant

Prep checklist