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Eggplant maqlouba on a white dish topped with ground meat and toasted nuts.


Course: Main Course
Cuisine: Middle East
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 280kcal
Author: Amira
A delicious upside down rice meal for a flavorful dinner. A feast in your mouth, lots of flavors from different vegetables, the unique aroma of basmati rice topped with pieces of lamb,beef or chicken. This one dish meal will feed a crowd.
Print Recipe


  • 1 cup (198g) Basmati rice. Note1
  • 1 Tablespoon butter. Note2
  • 1 teaspoon 7 spices. Note3
  • 1/2 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • 1 1/4 cup water or broth boiled.

For the ground beef mixture:

  • 1/2 pound (230g) ground beef.
  • 1 small onion. Chopped.
  • 1/2 teaspoon all spice.
  • 1 teaspoon tomato paste.
  • 1/4 teaspoon black pepper.
  • Salt to taste.
  • 1 (450g) medium firm eggplant cut into 1/2 inch slices lengthwise and fried or grilled in the oven. Note4
  • 1 medium tomato, sliced.
  • Optional: Chopped parsley roasted nuts for garnishing.


  • Wash rice twice or 3 times, drain then place in a deep bowl, cover with cold rice and soak for 30 minutes.
  • Meanwhile fry or oven bae the eggplants.

Brown the ground meat:

  • In a skillet over medium heat, sauté onions in oil then add ground beef and spices, mix well. Add the tomato paste and mix everything well, cook until browned all around. Set aside.
  • Preheat oven to 400F.
  • Line an oven safe dish with parchment paper.
  • Arrange tomato slice at the bottom of the dish.
  • Top that with a layer of the browned ground beef.
  • Arrange eggplant slices over the ground beef.
  • Add rice, then pour boiled water or broth over.
  • Fold the egg plants over the rice.
  • Cover and cook in the oven for 40 minutes.
  • Take the dish out fluff the rice on top and taste to make sure it is completely cooked.
  • If you feel it needs more water or broth add a quarter cup, cover then return to oven for another 10-15 minutes.
  • Let it cool down for 10 -15 minutes before flipping over the serving dish.
  • Remove parchment papers and tomatoes on top, you can eat them if you want.
  • Garnish top with chopped parsley and roasted nuts.
  • Serve with Tzatziki or yogurt sauce.


Note1: Traditionally short grain rice is used but it is common nowadays to use the Basmati.
Note2: If you deep fry your eggplants they will have enough oil so no need for the butter.
Note3: 7 spices are a combination of cumin, cardamom, black pepper, nutmeg, cloves, cinnamon and sometimes paprika and cloves as well. You can use allspice instead if you do not have it.
Note4: I used to fry the eggplants in the past, but if you want you can roast in the oven with some oil and salt.
Nutrition Facts
Amount Per Serving
Calories 280 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 3g19%
Cholesterol 27.4mg9%
Sodium 197.2mg9%
Potassium 121.6mg3%
Carbohydrates 32.1g11%
Fiber 2.2g9%
Sugar 3.2g4%
Protein 11.1g22%
Vitamin A 100IU2%
Vitamin C 3mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 280kcal | Carbohydrates: 32.1g | Protein: 11.1g | Fat: 12.5g | Saturated Fat: 3g | Cholesterol: 27.4mg | Sodium: 197.2mg | Potassium: 121.6mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 100IU | Vitamin C: 3mg | Iron: 2.1mg

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