Traditional Maqluba with Eggplant

Ingredients

• 1 large eggplant, sliced into ½-inch thick rounds
• 1 lb bone-in lamb shoulder, cut into 2-inch chunks
• 1½ cups basmati rice, rinsed until water runs clear
• 2 large ripe tomatoes, sliced into ¼-inch rounds
• 1 large yellow onion, thinly sliced into half-moons
• 3 tbsp rich extra virgin olive oil
• 4 cups rich chicken broth
• 2 tsp aromatic baharat spice blend
• 1 tsp warm ground cumin
• ½ tsp fragrant ground cardamom
• ¼ tsp vibrant turmeric powder
• 2 tbsp freshly squeezed lemon juice
• ¼ cup toasted pine nuts
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Arrange eggplant slices in a single layer on the baking sheet.
3. Brush both sides of eggplant with 1 tablespoon olive oil using a pastry brush.
4. Roast eggplant for 20 minutes until golden brown and tender.
5. Season lamb chunks evenly with salt on all surfaces.
6. Heat remaining olive oil in a heavy-bottomed pot over medium-high heat.
7. Sear lamb until deeply browned on all sides, about 8 minutes total.
8. Add sliced onions and cook until translucent, about 5 minutes.
9. Sprinkle baharat, cumin, cardamom, and turmeric over the meat and onions.
10. Toast spices for 1 minute until fragrant, stirring constantly.
11. Pour chicken broth into the pot, scraping any browned bits from the bottom.
12. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.
13. Layer tomato slices evenly across the bottom of a 3-quart heavy pot.
14. Arrange roasted eggplant slices over tomatoes in a single layer.
15. Spread rinsed basmati rice evenly over the eggplant layer.
16. Carefully pour the lamb and broth mixture over the rice.
17. Bring to a boil over medium heat, then immediately reduce to lowest setting.
18. Cover tightly and cook for 25 minutes without peeking.
19. Remove from heat and let rest covered for 10 minutes.
20. Drizzle lemon juice evenly over the surface.
21. Place a large serving platter upside down over the pot.
22. Using oven mitts, firmly flip the pot and platter together in one confident motion.
23. Gently lift the pot to reveal the layered Maqluba.
24. Sprinkle toasted pine nuts and fresh parsley over the top.