Upside Down Aubergine Rice

Veal and Aubergine Maqluba Recipe

by Middle Eats
Upside Down Aubergine Rice Veal and Aubergine Maqluba Recipe

Upside Down Aubergine Rice is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today I’ll be showing you how to make the Palestinian National Dish, Aubergine Maqluba. The layers of Fried Aubergines, Braised Beef, and Spiced Rice make this an absolute treat and I guarantee you will love it. I’m Obi from Middle Eats and I’m on a mission to show you how to cook delicious food from across the whole of the Middle East. If you want to request a video for a Middle Eastern Recipe, please leave a comment below.

Follow along with the 📝 recipes below👇🏾👇🏾

Upside Down Aubergine Rice Veal and Aubergine Maqluba Recipe
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Upside Down Aubergine Rice

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1KG Beef, Veal, or Lamb braising meat cut into large cubes
  • 6 Large Aubergines (Eggplants)
  • 3 cups short-grain rice
  • 1 1/2 Tsp Ground Cinnamon
  • 1 Tsp All Spice
  • 3/4 Tsp Black pepper
  • 1/8 Tsp Cardamom
  • Pinch (1/16 Tsp) of Clove
  • Pinch (1/16 Tsp) of Nutmeg
  • 3 Tsp Salt

Whole spices (highly recommend you add these)

  • 2 Cinnamon quills
  • 4 Cardamom Pods
  • 2 Cloves
  • 10-15 peppercorns

Also, you'll need:

  • 500ml Frying oil
  • 1 Tbsp butter
  • 1-3 Tbsp Table Salt
  • 600 ML beef stock

Instructions

To prepare the Aubergines

  1. Peel and cut your aubergines into 1cm wide disks
  2. Place your aubergines into a large mixing bowl and add 3-4 Tablespoons of salt, this will draw out excess moisture. Let it sit for at least half an hour
  3. Drain your aubergines and place them on a paper towel to dry
  4. Fry your aubergines on high heat in oil about 1cm deep, flip when the bottom side turns golden, and remove when the entire aubergine is golden brown
  5. Drain cooked aubergines on a paper towel-lined baking tray

To prepare the rice

  1. Wash your rice under cold water until the water runs clear, then leave it to dry for at least half an hour
  2. When dry, add your ground spices and 2 Teaspoons of the salt to the rice in a mixing bowl
  3. Mix thoroughly until the rice is evenly seasoned.

To prepare the Meat

  1. Cut your meat into large cubes, I am using Veal leg cubes however shank or other braising meat will work well. You can use Beef, Lamb, or Veal
  2. Crack your whole peppercorns using a meat mallet or grind them using a pepper mill
  3. Melt a tablespoon of butter on high heat in a heavy-bottomed pot
  4. Add your pepper to the melted butter and let it brown for about 30 seconds
  5. Add your meat to the butter piece by piece and let sear. After a minute, give it a stir and let the meat sear on the other side
  6. When all pieces have browned slightly, add 1 teaspoon of salt and a 1/4 cup of water, cover the meat, and put on a low heat to braise.
  7. Check your meat every 10-15 minutes to see if it's cooked, if the water evaporates, add a little bit more and cover again till cooked
  8. Remove when fork-tender and a deep brown color

To Assemble

  1. Peel or wash 2 Large Potatoes and Cut into 1cm thick slices. Lay them in the bottom of a large pot (preferably one with handles that won't get in the way of your serving platter) covering the entire base. Cut small pieces to fill any gaps.
  2. Place a layer of aubergines, completely covering the potatoes and filling any gaps, overlap the aubergines slightly as you don't want your rice to sink to the bottom. Make sure the layer is flat before moving on.
  3. Add half of your rice evenly over the top of the aubergines and then lay your whole spices on top.
  4. Place your braised meat on top of the rice gently and in an even layer.
  5. Cover the meat with another layer of aubergines, and use all of the remaining ones.
  6. Place the rest of your rice on top of the aubergines.

To Cook

  1. Prepare 600ml of stock, preferably fresh stock but a good quality stock cube will be fine.
  2. Place your pot on high heat and pour the stock in until the rice is just barely covered. If your stock finishes, top up with water.
  3. Let the pot come to a boil and when the water recedes below the rice, turn to low heat and cover.
  4. Let it cook for 30-45 minutes, and taste the rice at the 30-minute mark to see if it's cooked. When the rice is soft and fluffy take it off the heat and let it rest for 15-20 minutes with the lid on.
  5. After resting place a serving platter on top of the pot and then quickly flip it over. Let it sit for another 10-15 minutes before you remove the pot as it helps it not collapse
  6. Once rested, remove the pot pulling it straight upwards. Serve and enjoy immediately.
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Recipe video


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