Vegetable Maqluba
A Levantine upside-down rice dish layered with long-grain white rice, roasted globe eggplant, cauliflower, Roma tomato, and yellow onion. The tomato-lined pot, firm packing, and 10-minute rest help it unmold cleanly.
- Cuisine
- Levantine
Shopping options
Extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Cauliflower florets, cut into 1 1/2-inch pieces
4 Cup
Kroger® Cauliflower Florets Bag BIG DEAL!
67%
Yellow onion, finely diced
1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Ground allspice
0.5 Teaspoon
Kroger® Ground Allspice Shaker
2%
Ground turmeric
0.5 Teaspoon
Kroger® Ground Turmeric Shaker
2%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Low-sodium vegetable broth
2.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
63%
Long-grain white rice, rinsed and drained
1.5 Cup
Kroger® Enriched Long Grain White Rice
33%
Globe eggplant, cut into 1/2-inch rounds
1 Pound
Eggplant
100%
Roma tomatoes, sliced 1/4 inch thick
4 Count
Fresh Roma Tomato
79%
Fine salt
2 Teaspoon
Kroger® Salt
2%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cauliflower florets-4 cups
- globe eggplant-1 lb
- low-sodium vegetable broth-2.5 cups
- Roma tomatoes-4 medium
- long-grain white rice-1.5 cups
- yellow onion-1 cup
- extra-virgin olive oil-0.25 cups
- fine salt-2 tsp
- ground cumin-1 tsp
- ground allspice-0.5 tsp
- ground turmeric-0.5 tsp
- ground black pepper-0.5 tsp
Preheat oven to 425°F; complete the prep by rinsing and draining the rice, cutting the eggplant, cauliflower, tomatoes, and yellow onion as listed.
Keep fingers tucked and the knife blade angled away while cutting the vegetables.
Toss eggplant and cauliflower with 3 tablespoons olive oil and 1 teaspoon salt; spread on sheet pans and roast 20 minutes, turning once, until lightly browned and just tender.
Use oven mitts when turning or removing the hot sheet pans.
Heat the remaining 1 tablespoon olive oil in the pot over medium heat; cook the yellow onion for 4 to 5 minutes until soft and translucent, then stir in cumin, allspice, turmeric, black pepper, and the remaining 1 teaspoon salt for 30 seconds. Transfer to a bowl.
Bring the vegetable broth to a gentle simmer in the small saucepan; keep it hot but not boiling hard.
In the same pot, line the bottom with overlapping Roma tomato slices. Add roasted eggplant, cauliflower, and the onion-spice mixture in layers, then pack each layer firmly with the spatula.
Spread the rice over the vegetables in an even compact layer. Pour the hot broth slowly over the back of a spoon so the layers stay firmly in place.
Pour the hot broth slowly to reduce splashing.
Cover and cook over medium-high heat until you hear a steady simmer, 3 to 5 minutes. Reduce heat to low and cook 22 minutes without stirring, until the rice is tender and the liquid is absorbed.
Remove from heat and rest covered 10 minutes. Run a thin spatula around the edge, place the platter over the pot, hold both with dry towels, invert in one confident motion, wait 1 minute, then lift the pot straight up.
Use dry towels to grip the hot pot and platter securely while inverting.
Keep your face and hands clear of escaping steam when lifting the pot.
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