Maqluba with Eggplant and Cauliflower

A treasured Middle Eastern dish whose name means “upside down” because it is flipped onto a serving platter before serving.
It offers steady energy while remaining light but satisfying.
Roasted eggplant and cauliflower create rich, comforting flavors and tender texture.
Fragrant rice absorbs warm spices without heaviness.
Toasted pine nuts and fresh parsley complete this beautiful centerpiece enjoyed at family gatherings and celebrations.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Maqluba with Eggplant and Cauliflower

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Vegetarian Maqluba with roasted eggplant, cauliflower, fragrant rice, toasted pine nuts, and parsley. A traditional Middle Eastern upside-down rice dish full of warm spices and rich flavor.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean

Calories: 356

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups long-grain rice rinsed
• 1 medium eggplant sliced into rounds
• 1 small cauliflower cut into florets
• 1 large onion sliced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 cup pine nuts toasted
• 1/4 cup fresh parsley chopped

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Equipment

Baking Sheet

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Baking Sheet

Rice & More

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rice cooker

Cooking Instructions

 

1. Preheat oven to 400°F (200°C).
2. Brush the eggplant and cauliflower with olive oil and arrange them on a baking sheet.
3. Roast for 20-25 minutes until lightly browned and tender.
4. Heat a large pot over medium heat and lightly sauté the sliced onion until softened.
5. Layer the roasted eggplant and cauliflower over the onions.
6. Sprinkle with cumin, cinnamon, turmeric, allspice, salt, and black pepper.
7. Spread the rinsed rice evenly over the vegetables.
8. Carefully pour in the vegetable broth without disturbing the layers.
9. Cover and simmer over low heat for 30–35 minutes until the rice is tender and the liquid is absorbed.
10. Let the pot rest for 10 minutes, then carefully invert it onto a large serving platter. Garnish with toasted pine nuts and fresh parsley before serving.

Nutrition

Calories: 356kcalCarbohydrates: 62gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 648mgPotassium: 476mgFiber: 5gSugar: 6gVitamin A: 571IUVitamin C: 28mgCalcium: 52mgIron: 2mg

Notes

• Rinse the rice thoroughly to keep the grains light and fluffy.
• Roasting the vegetables first enhances their flavor and helps maintain their texture.
• Let the Maqluba rest before inverting so it holds its shape.
• Serve with plain yogurt, cucumber salad, or a fresh Arabic salad.

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