Vegetarian maqluba: A centrepiece Palestinian main featuring layers of crispy eggplant and cauliflower

Maqluba is a popular dish across the Middle East, known for its many layers of vegetables and rice. While this Palestinian recipe is often made with lamb or chicken, this version is strictly vegetarian and features an abundance of crispy eggplant and cauliflower. The rice is seasoned, then placed over the vegetables and slowly cooked until fluffy and flavourful. The final dish doubles as dinner and a show; flip it upside down to serve and enjoy that marvelous reveal.

Ingredients

• 2 large eggplants, peeled every other stripe and cut into ½-inch disks
• 10 tbsp olive oil, divided
• 3 tsp kosher salt, divided
• 1 head cauliflower, cut into large florets
• 3 large yellow potatoes, peeled and cut into ¼-inch disks
• 2½ cups basmati rice, washed until the water runs clear, soaked for 30 minutes and drained
• ½ tsp black pepper
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground cloves
• ¾ tsp turmeric
• 5 cups vegetable broth
• 1 large Roma tomato, cut into ¼-inch round slices
• 1 (540 ml) can chickpeas, drained and rinsed

For garnish:

• ¼ cup toasted slivered almonds
• A few sprigs of parsley, loosely torn

Preparation

Adjust the oven rack to the middle position and heat the oven to 450 F.

Line a baking sheet with parchment paper and arrange the eggplant on top. Coat with 3 tbsp of olive oil and ½ tsp of salt, then bake until browned, 30 to 40 minutes.

Meanwhile, heat an air fryer to 400 F. Coat the cauliflower with 2 tbsp of olive oil and ½ tsp of salt, and air fry until tender and golden, about 15 minutes. Alternatively, you could fry the cauliflower in a skillet over medium-high heat with ¼ cup of olive oil or arrange them on a parchment-lined baking sheet and bake at 450 F for about 30 minutes.

Coat the potatoes with 2 tbsp of olive oil and ½ tsp of salt, then air fry at 400 F for 15 minutes. Alternatively, you could arrange them on a parchment-lined baking sheet and bake in the oven at 450 F for 20 minutes. (Note: it’s fine if the potatoes don’t cook all the way through, as they will continue to cook in the pot.)

In a medium bowl, combine the rice with all of the spices. Mix to combine and set aside.

In a large bowl or measuring cup, combine the vegetable broth, 3 tbsp of olive oil and 1½ tsp of salt and set aside.

To assemble the maqluba, add a drizzle of olive oil to a large, non-stick pot with handles and arrange the tomatoes in an even layer in the bottom of the pot.

Arrange the eggplant on top of the tomato, ensuring that you fully cover the tomato and base of the pot. (It’s fine to have multiple layers of each vegetable.)

Arrange the potatoes on top of the eggplant, then sprinkle in the cauliflower and chickpeas. Press down firmly with fingers to pack everything in tightly.

Spoon the seasoned rice into a flat layer on top of the vegetables, and press down firmly with fingers again. 

Carefully pour the broth mixture on top, then cover the pot and place it over medium-high heat for 10 minutes.

Decrease the heat to medium-low and continue to cook for 30 minutes, keeping the pot covered the entire time.

Open the lid and add ½ cup of water. Cover and cook for another 10 minutes.

Remove the pot from the heat and let it stand for 10 to 15 minutes.

When ready to flip the maqluba, remove the lid and cover the opening with a circular serving platter that’s wider than the diameter of the pot. Using two hands, grip the platter and the handles of the pot on each side and, in one swift motion, flip the pot over. Let sit upside down for 2 to 3 minutes to allow the maqluba to take shape.

Slowly lift the pot away to reveal the layers of vegetables and rice. 

Garnish with the toasted almonds and parsley, and serve with a side of yogurt or salad.

Serves 6 to 8

Produced in collaboration with CBC Creator Network.