Baked Upside down Aubergine rice

This is my version of the popular middle eastern dish called Maqluba which means upside down. I make it in an 11inch round spring form tin which easily serves 8 portions. Cut 3 aubergines length wise. If in season there is no need to sprinkle with salt but if out of season yes sprinkle some salt over them in a colander ,then after about an hour rince and blot dry with kitchen paper towel. Preheat oven to 180 C ,line baking sheets with baking paper and grease with olive oil. Place the aubergine slices on the baking sheets and brush with olive oil and sprinkle some salt . Roast until golden.Fry 1 large chopped onion,add 1 teaspoon all spice ,1/2 teaspoon cinnamon,1 teaspoon turmeric ,add 400 g meat of your choice (lamb ,chicken or beef chunks or mince) I used cut chopped beef slices today. When browned add diced carrots,marrows,peas .Then add 11/2 cups rinsed basmati or long grain rice. Mix in with other ingredients and add 3 cups stock.season, Let it boil then cover and simmer on low flame until liquid is absorbed. Grease with oil a spring form tin ,sprinkle some bread crumbs on the base then line the tin with the aubergine slices overlapping them and cover all the base. Beat 2 eggs and mix well in the rice mixture. Put the rice mixture in the tin. smooth the surface . Bake in a 180 C oven until the rice is firm. Take out from the oven and let it cool a bit. Run a knife around the tin to loosen the rice then remove the spring form. take a large serving plate and put over the rice then invert the tin carefully. Remove the tin base . It is ready to serve. Serve with salad and a yogurt sauce . You can garnish on top with tomatoes and pine nuts or fried sliced onions and raisins .It is good served hot or cold. DSCF9462 DSCF9447 DSCF9449 DSCF9453 DSCF9461

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