Lamb and Eggplant Maqluba

An upside-down rice dome where fried, melting eggplant slices wrap around lamb meat that pulls apart with a fork. The rice, soaked in spiced broth, is warm and fragrant.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1481
• Protein: 58 g
• Carbs: 111 g
• Fat: 85 g

Ingredients

• 800 g Lamb shoulder ( 3cm cubes )
• 2 piece Eggplant (aubergine) ( sliced )
• 1 piece Cauliflower ( in florets )
• 500 g White rice ( rinsed )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( crushed )
• 150 ml Extra virgin olive oil
• 1 tsp Cinnamon powder
• 1 tsp Turmeric powder
• 1 tsp Hot pepper de la Jamaïque
• 1 pinch Gray sea salt
• 30 g Pine nut optional ( toasted )
• 1 tbsp Seven spices mix

Instructions

1. Vegetable preparation

   Cut the eggplants into 1cm slices. Salt them to draw out the water. Divide the cauliflower into small florets. In a skillet with olive oil, fry the vegetables until they are golden and silky. Drain on paper towels.

2. Cooking the meat

   Cut the lamb into large cubes. In a pot, brown the meat on all sides with a little oil. Add the chopped onion and crushed garlic. Dust with the spices (cinnamon, turmeric, allspice, seven-spice blend). Cover with mineral water and simmer for 45 minutes until the meat is tender.

3. Assembly

   Remove the meat and strain the broth. In a heavy-bottomed pot, place the meat pieces at the bottom. Line the sides with the eggplant slices. Add the cauliflower, then pour the rinsed white rice over it. Press down lightly with the back of a spoon.

4. Cooking the rice

   Gently pour the hot broth over the rice (about 1.5 times the volume of rice). Bring to a boil, then reduce to the minimum. Cover tightly and cook for 20 minutes. The rice should have absorbed all the liquid and be well-puffed.

5. Serving

   Let rest for 10 minutes off the heat. Place a large flat plate over the pot and flip with a swift motion. Tap the bottom before gently lifting the pot. Garnish with the pan-toasted pine nuts.

Chef's tips

• Don't skip salting the eggplants, or they will soak up too much oil.
• Use a non-stick pot to make the unmolding process much easier.
• The resting time after cooking is crucial: it's when the dome sets.

Storage

Keeps for 3 days in the fridge. Reheat covered with a splash of water to keep the rice moist.