Aubergine maqluba

You know how much we both love Maqluba, it’s more than just a meal, it’s a full-on experience. This beloved rice dish is always a showstopper, perfect for family gatherings or special occasions, and one of your favourite recipes for a reason.

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 version, I swapped the meat or chicken for Isn’t Beef plant-based mince, keeping all the taste and comfort you love.

I hope one day, when you make it yourself, it reminds you of our family table and of me sharing this special recipe with you.

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!