Palestinian Maqluba-Inspired Eggplant Rice

Ingredients

• 1 medium eggplant, cubed
• 2 tbsp olive oil, divided
• 1 small cauliflower, small florets
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup basmati rice, rinsed
• 1 3/4 cups vegetable stock
• 1 large tomato, sliced
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 2 tbsp toasted pine nuts
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Toss eggplant and cauliflower with 1 tablespoon oil, salt, and pepper, then roast for 20 minutes until browned.
2. Heat remaining oil in an ovenproof skillet and soften onion for 4 minutes. Add garlic, allspice, cumin, and turmeric.
3. Stir in rice until coated with oil and spices, then arrange tomato slices over the rice.
4. Pour in stock, cover, and simmer on low for 12 minutes. Do not lift the lid while the rice absorbs the liquid.
5. Scatter roasted eggplant and cauliflower over the rice, cover again, and rest off heat for 8 minutes.
6. Loosen the rice with a fork, season with lemon, and serve with parsley and toasted pine nuts.

Allergen note: Contains tree nuts. Check vegetable stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.