Vegetarian maqluba with eggplant and cauliflower
The upside-down Palestinian rice dish in a vegetarian version: layers of fried eggplant, cauliflower, tomato and spiced basmati rice.
80 min 6 servings Advanced
Method
- 01
Soak the rice for 30 minutes. Mix with baharat, turmeric and salt.
- 02
Slice and fry the eggplant, cauliflower and potato until golden.
- 03
Place tomato slices in the bottom of a pot, then the vegetables in layers, chickpeas and finally the rice.
- 04
Pour in stock to just cover, bring to the boil and simmer under a lid for 40 minutes.
- 05
Let rest for ten minutes, turn out onto a platter and top with almonds.
maqlubapalestinianvegetarian
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