I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)
This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.
When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.
8 ounces cauliflower florets, cut into 1-inch pieces
8 to 10 large garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter, melted
4 teaspoons ground cumin
1 tablespoon ground allspice
2 teaspoons ground turmeric
1 teaspoon freshly grated nutmeg
1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
1 quart (4 cups) chicken stock
In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
Season the chicken all over with salt and pepper.
Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
Scatter 1 cup of the rice in a thin, even layer over the almonds.
In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
Remove the pot from the heat, uncover and let stand for 15 minutes.
Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
Gently shake the platter to create cracks in the top of the finished dish.
WOW. This was amazing. We are battling over the leftovers. 😉
This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.
We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.
Yield: Serves 6
3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
1 tablespoon extra-virgin olive oil
3 large garlic cloves, thinly sliced, optional
28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
vegetable oil, for frying (I used canola oil)
all-purpose flour spread on a plate or glass pie dish
8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
unsalted butter or cooking oil spray for the pan
1/2 cup freshly grated Parmigiano-Reggiano cheese
crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
While the sauce is cooking, thinly slice the mozzarella.
Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
Preheat the oven to 400°F. (I set my oven to convection.)
Wash the basil leaves, and tear each leaf into two or more pieces.
Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
Garnish with additional fresh basil, as desired.
Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.
This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂
Yield: Serves 4
8–9+ T vegetable oil, divided (I used canola oil)
2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
1 large yellow onion, finely chopped
1 tsp ground turmeric
1/4 tsp ground cinnamon
freshly ground black pepper
4 T double-concentrated tomato paste
10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
2 cups stock (can substitute water)
3 to 4 cups water
3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
Nestle eggplant into sauce and season lightly with salt.
Pour in stock and 3 cups of water; bring to a simmer.
Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)
I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
1rotisserie chicken, skin and bones removed, meat shredded
2cupsyogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
2 largegarlic cloves, crushed with a garlic press
3/4tsp coarse salt
freshly squeezedlemon juice from 1/2 lemon, or more, to taste
1/4cuppine nuts or almond slivers, toasted
3 to 4 T chopped parsley and/or mint
olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂
This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.
To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉
Yield: Serves 8
4 tablespoons unsalted butter, plus more for greasing
1 pound rigatoni (whole wheat pasta can be used, if desired)
3/4 cup extra-virgin olive oil
2 medium eggplants (2 pounds), cut into 3/4-inch dice
freshly ground pepper
1 medium to large yellow onion, finely chopped
8 garlic cloves, chopped
4 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice or 28-oz can San Marzano tomatoes, with juice, cut into pieces with kitchen shears
1/3 cup prepared pesto
1 cup fresh ricotta cheese
8 ounces fresh mozzarella, torn or shredded (1 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°, preferably on convection.
Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
Toss the pasta with 2 tablespoons of the olive oil.
Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
Stir in the 4 tablespoons of butter.
Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
Let the pasta stand for 10 minutes before serving.
I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me.
This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂
My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.
1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
freshly ground black pepper
1/2 large yellow onion or 1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tablespoon (7.5 grams) harissa, plus more as needed
1/2 teaspoon ground cumin
3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
1 teaspoon fresh lemon juice
rice, couscous, quinoa, or bread, for serving, as desired
grilled chicken thighs, for serving, as desired
Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
Add the onion and sauté until softened and translucent,3 to 5 minutes.
Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
Remove from the heat and stir in the lemon juice.
Taste and season with additional salt and harissa, as needed.
Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.
One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!
The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.
Yield: 4 servings
1 small to medium eggplant, sliced into 1/4-inch thick rounds
2 medium to large zucchini, sliced into 1/4-inch thick rounds
6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.
Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.