Inspired by the Arabic dish called “Maqluba,” which translates to ‘upside down.’ A popular Middle-Eastern traditional dish unlike any other consisting of baked eggplant filled with rice, ground beef and vegetables, then flipped over and served with nuts, greek yoghurt or tzatziki (cucumber sauce) and a green salad.
Eggplant Makloubeh/Maqluba
Ingredients
Main:
Filling:
Method
Eggplants:
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Preheat oven to 180C/350F.
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In a small bowl, mix the olive oil, paprika, garlic powder, and salt.
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Brush the sliced eggplants from both sides and lay them in a dish on top of baking paper next to each other. Bake in oven for 20 minutes.
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In the meantime, cook the onion in a little olive oil. When the onions start to soften add the bell peppers. Stir through for a few minutes then add the ground beef and cook until no longer pink.
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Add the crushed garlic, sauté for just 1 minute then add the Italian herbs, chilli flakes, tomato paste, crushed tomatoes, water and season with salt and pepper. Cover and simmer for 15 minutes.
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Add the rice and chopped parsley. Stir through and turn off heat.
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Spray a 23cm/9-inch cake tin and line the base with baking paper bringing it up 1cm around the side.
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Place the eggplants in the cake tin slightly overlapping with the round edge hanging out. Go all the way round and cover the whole in the middle with another piece of sliced eggplant.
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Scatter half of the shredded mozzarella on top. Add the rice-meat filling with remaining shredded mozzarella on top.
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Place 2 sliced eggplants on top to cover the middle, then fold over the eggplants making sure the top is sealed with no filling showing.
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Cover the top with baking paper and slowly press it down onto the eggplants. Cover with foil and bake in oven for 1 hour.
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When ready, remove from oven, let it rest for 10 minutes then turn over onto a serving plate.
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Enjoy!