Aubergine Maqluba

If you’ve ever had Maqluba (or Makloubeh, you know it’s more than just a meal... it’s an experience. This beloved rice dish is a showstopper, perfect for family gatherings or special occasions.

Maqluba is all about layers... fluffy, spiced rice, chicken or tender lamb, and perfectly roasted vegetables (aubergine, tomatoes, cauliflower or potatoes). My favourite part is when you flip the pot onto a platter and reveal the beautiful layers underneath. That’s where the name comes from - Maqluba; literally means “upside down.”

It might seem intimidating at first, but trust me, it’s easier than it looks and absolutely worth it. The combination of flavours and textures is simply irresistible. If you haven’t tried making it yet, now’s the time!

In this recipe I swapped the traditional meat or chicken with Isn't Beef plant-based mince.

Ingredients

For the Rice:

1 cup basmati rice
1 tbsp olive oil
1 tsp 7-spice blend
½ tsp salt
½ tsp black pepper
2 ¼ cup boiling vegetable broth

For the Beef Mixture (Plant-Based Option):

A bag of Plant-Based Mince Meat (or your choice of protein)
1 small onion, chopped
½ tsp allspice
1 tsp tomato paste
¼ tsp black pepper
Salt to taste

Other Ingredients:

2–3 medium aubergines, sliced (½ inch thick), fried or baked
Roasted nuts for garnish

Instructions

Step 1: Prepare the Rice

Rinse the basmati rice 2–3 times.
Soak it in cold water for 30 minutes, then drain and set aside.

Step 2: Cook the Aubergine

Peel the aubergine in stripes (keeping some skin).
Cut into ½-inch slices and toss with salt and oil.
Bake at 200°C (400°F) for 30 minutes, flipping halfway.

Step 3: Cook the Beef Mixture

In a pan, sauté chopped onions in a little oil over medium heat.
Add the plant-based mince, spices, and tomato paste.
Cook until browned and well combined. Set aside.

Step 4: Layer the Maqluba

Add 2 tbsp oil to the bottom of a deep pot.
Spread the cooked mince evenly at the bottom of the pot.
Layer the aubergine slices on top.
In a bowl, mix the drained rice with olive oil, salt, and black pepper.
Spread the rice over the aubergine.
Pour in the boiling vegetable broth.

Step 5: Cook the Maqluba

Bring to a boil over medium-high heat for 5 minutes.
Cover tightly, reduce heat to low, and cook for 50 minutes.
Turn off the heat and let it rest for 5–10 minutes.

Step 6: Flip & Serve

Place a large tray over the pot. Hold both firmly and flip quickly.
Let the pot sit upside-down for a few minutes before lifting slowly.
Garnish with roasted nuts.
Serve with tzatziki or fresh salad. Enjoy!

💬 I’d love to know how your Maqluba turns out! Feel free to leave a comment and share your experience, especially if you experiment with different veggies. I’m always excited to hear new twists on this classic dish!

Comments

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