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Vegetable Maqluba
1h 20m$10.48

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.

  • cauliflower
  • comfort food
  • dairy-free
  • dinner
  • egg-free
  • eggplant
  • entertaining
  • family-friendly
  • gluten-free
  • levantine
  • long-grain rice
  • lunch
  • main course
  • make-ahead
  • maqluba
  • meal prep
  • middle eastern
  • nut-free
  • one-pot
  • oven-roasted
  • plant-based
  • rice
  • rice casserole
  • roma tomatoes
  • stovetop
  • supper
  • upside-down rice
  • vegan
  • vegetable maqluba
  • vegetarian
  • vegetarian dinner
  • yellow onion
Bundle it with similar meals
25 min prep55 min cook4 servingshard
Cuisine
Levantine

Shopping options

Check ingredients to include themPackage used · most used first

Globe eggplant, cut into 1/2-inch rounds · 1 Pound

Eggplant

100%

In recipe$1.79
To buy$1.79
Details
1 each$1.79 per packageBuy 1Package use: 100%Product matchEstimated

Roma tomatoes, sliced 1/4 inch thick · 4 Count

Fresh Roma Tomato

79%

In recipe$1.12
To buy$1.43
Details
Fresh Tomatoes · 1 lb$1.49 per packageBuy 4Package use: 79%Product matchEstimated

Cauliflower florets, cut into 1 1/2-inch pieces · 4 Cup

Kroger® Cauliflower Florets Bag BIG DEAL!

67%

In recipe$4.00
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 67%Product matchEstimated

Low-sodium vegetable broth · 2.5 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

63%

In recipe$1.25
To buy$2.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 1Package use: 63%Product matchEstimated

Long-grain white rice, rinsed and drained · 1.5 Cup

Kroger® Enriched Long Grain White Rice

33%

In recipe$0.60
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 33%Product matchEstimated

Yellow onion, finely diced · 1 Cup

Kroger® Yellow Onion 3 lb Bag

14%

In recipe$0.49
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 14%Product matchEstimated

Extra-virgin olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.21
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated

Ground turmeric · 0.5 Teaspoon

Kroger® Ground Turmeric Shaker

2%

In recipe$0.08
To buy$3.59
Details
Kroger · 1.5 oz$3.59 per packageBuy 1Package use: 2%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Ground allspice · 0.5 Teaspoon

Kroger® Ground Allspice Shaker

2%

In recipe$0.09
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated

Fine salt · 2 Teaspoon

Kroger® Salt

2%

In recipe$0.02
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 2%Product matchEstimated

Cost Summary

Availability unavailable
$10.48

· only what you use

$2.62

per serving · 4 servings

You pay at checkout$35.96
29% used in this recipe$25.48 unused

All ingredients selected

Checkout$38.85
Recipe portion$10.55

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • cauliflower florets-4 cups
  • globe eggplant-1 lb
  • low-sodium vegetable broth-2 1/2 cups
  • Roma tomatoes-4 medium
  • long-grain white rice-1 1/2 cups
  • yellow onion-1 cup
  • extra-virgin olive oil-1/4 cup
  • fine salt-2 teaspoons
  • ground cumin-1 teaspoon
  • ground allspice-1/2 teaspoon
  • ground turmeric-1/2 teaspoon
  • ground black pepper-1/2 teaspoon
1
Preheat and prep
Oven
Cutting Board
Chef’s knife
Measuring cups and spoons
Fine-mesh strainer

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.

1 1/2 cups rice
1 pound eggplant
4 cups cauliflower
4 Count tomato
1 cup yellow onion
2
Roast vegetables
Oven
Rimmed sheet pans

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.

1 pound eggplant
4 cups cauliflower
3 tablespoons olive oil
1 teaspoon salt
3
Cook onion and spices
Mixing Bowl
Heatproof spatula
4-quart heavy nonstick pot with tight-fitting lid

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.

1 tablespoon olive oil
1 cup yellow onion
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/2 teaspoon Ground Black Pepper
1 teaspoon salt
4
Heat broth
Small saucepan

Bring the vegetable broth to a gentle simmer in the small saucepan; keep it hot but not boiling hard.

2 1/2 cups vegetable broth
5
Layer the vegetables
Heatproof spatula
4-quart heavy nonstick pot with tight-fitting lid

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.

4 Count tomato
6
Add rice and broth
Spoon
4-quart heavy nonstick pot with tight-fitting lid

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.

1 1/2 cups rice
2 1/2 cups vegetable broth
7
Cook the maqluba
4-quart heavy nonstick pot with tight-fitting lid

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.

8
Rest and invert
Heatproof spatula
4-quart heavy nonstick pot with tight-fitting lid
Large rimmed serving platter
Dry kitchen towels

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.

9

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