There’s an Ottolenghi chicken and eggplant maqluba in the link below.
I reduced the spices to 1/4 each of cinnamon, allspice, turmeric, and baharat, for 1 1/3 cups of basmati, 1 eggplant and 6 to 8 ounces of goose. 4 tsp of mixed spice for 500 grams of rice (his recipe ) sounds like too much spice to me.
500 grams of rice is too much rice for us . 1 cup (200 grams) to 1.5 cups (300 grams )is the right amount for us.
What I did: I used a ceramic Emile Henry tagine instead of a saucepan. Greased it with olive oil.
Fried eggplant in a skillet, in olive oil then let cool.
I sliced the tomatoes I had on hand. It was roughly a pint of strawberry tomatoes which are around the size of grape tomatoes.
Sautéed half an onion (chopped) and a minced clove of garlic in olive oil and set aside.
I already had around 6-8 ounces of cooked goose. Could use any meat or omit the meat. I also had 3 cups of goose broth.
I added 1/4 tsp each of cinnamon, allspice, turmeric, and a Spice Trader baharat blend to the broth.
I washed 1 1/3 cup Tilda basmati, and let it soak for a bit before draining.
I preheated the oven to 375 F.
2 layers of sliced tomatoes were placed in the tagine. This was followed by half my fried eggplant. Then a layer of half the fried onions. Then a layer of roughly half the rice. Then the goose or other meat. Then the rest of the rice. Then the rest of the eggplant, then the rest of the onions. Pack it all down firmly.
Pour the broth over the ingredients, to slightly cover with broth. Smooth it out. I made sure all the rice was covered by vegetables. Put a lid on it.
I then put it in the oven, on a cookie sheet to catch any broth that might bubble out, and baked it at 375 for around 30 minutes, then lowered the heat to 350 for half an hour.
I pulled the tagine out, let it sit with the lid on for 10 minutes. I flipped the lower part of the tagine onto a plate, but left the ceramic on top, because I didn’t know if it was going to stay in a cake form or fall apart. Lol.
I put the plate on a cookie sheet in case it fell apart. After 5 minutes, l lifted the ceramic and it all stayed put. It even sliced nicely.
There are also 2 Maqluba recipes here
