Maqluba (Upside-Down Rice)

Ingredients

• large eggplant1 kg
• medium onion, minced1 medium onion
• beef cubes½ kg
• salt, pepper, crushed cardamom, and bay leavesto taste
• vinegar1 tbsp
• Rice2 cups
• green pepper and tomato1 of each
• broth2 cups
• oilas needed for frying

Allergens (inferred from ingredient names): eggs

Nutrition per serving (modelled estimate, not measured): kcal 520, protein 20, fat 22, carbs 60, fiber 6, sugar 6

Original steps

1. Peel the eggplant, cut it into slices, sprinkle with salt, and place in a colander over a bowl to drain the excess water.
2. Heat oil in a pot and add the small beef cubes; sauté them with the minced onion until golden, then season with salt, pepper, crushed cardamom, and bay leaves.
3. Add water and vinegar to the pot, cover, and simmer over low heat until the meat is cooked, then remove the meat from the broth.
4. Wash 2 cups of rice and soak in warm water.
5. Heat oil in a pan to fry the eggplant, then drain on paper towels.
6. Prepare a cooking pot and layer slices of pepper and tomato at the bottom to prevent the rice from sticking.
7. Begin layering the pot by placing a layer of rice, followed by a layer of meat, then a layer of fried eggplant; repeat this order, then cook over low heat until the rice is tender.
8. Carefully flip the pot onto a serving dish to invert the eggplant, meat, and rice.
9. Garnish with parsley and toasted pine nuts, and serve with yogurt salad.