Maqluba

Ingredients

• •2 cups long-grain white rice
• •1 large eggplant, sliced lengthwise into 1/4-inch strips
• •3 large tomatoes, sliced
• •1 large onion, sliced into rings
• •1/2 cup vegetable oil
• •4 cups vegetable or chicken broth
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon allspice
• •3 cloves garlic, minced

Directions

1. 1Heat oil in a large pot and fry eggplant slices until golden brown on both sides, about 5 minutes total; remove and set aside.
2. 2In the same oil, fry onion rings until golden, about 3 minutes; remove and set aside.
3. 3Layer eggplant, tomato slices, and onions in the bottom of the pot, seasoning each layer with salt, pepper, and allspice.
4. 4Rinse rice and mix with garlic, salt, pepper, and allspice; spread over the vegetable layer.
5. 5Pour broth over the rice, bring to a boil, then reduce heat, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
6. 6Remove from heat and let rest for 5 minutes covered.
7. 7Place a large serving platter over the pot and carefully flip the entire dish onto the platter, revealing the beautiful layered presentation.

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