Vegetable Maqluba

Maqluba means upside down and this savoury rice dish is cooked until set, then turned out and sliced. It also usually contains meat but this version is a great vegetarian or vegan alternative. It’s still just as much of a feast – the combination of aubergine, peppers and cauliflower offer a similar texture to the meaty counterparts.

Serve 6

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2 medium aubergines, each cut into 6 slices, lengthways 6–7 tbsp olive oil, plus extra for greasing

2 red peppers, cut into 6 slices

1 medium cauliflower, broken into small florets

½ tsp ground turmeric

½ tsp ground coriander

1 tsp ground paprika

1 medium red onion, peeled and sliced

1 garlic clove, peeled and crushed

1 tsp cumin

½ tsp allspice

½ tsp cinnamon

½ tsp mild chilli powder

½ tsp salt

½ tsp ground black pepper

750ml/1 pint 7oz good-quality vegetable stock, hot

1 bay leaf

3 medium tomatoes, sliced

250g/1½ cups basmati rice

Preheat the oven to 200°C fan/425°F/gas mark 7.

Brush the aubergine slices with 1 tablespoon of the oil and lay on a large baking sheet. Season and cook in the oven for 20 minutes, turning halfway and brushing with oil again.

Lay the slices of pepper on one side of a large baking sheet. Brush with 1 tablespoon of the oil and season well.

Put the cauliflower into a bowl with the turmeric, coriander and paprika and 2 tablespoons oil. Season and toss to coat well. Spread out evenly on the other half of the baking sheet.

Put this baking sheet into the oven when you turn the aubergine and cook until all the vegetables are softened and golden.

Meanwhile, heat the remaining 2 tablespoons oil in a large pan on a medium heat. Fry the onion for 5–6 minutes until softened, stirring occasionally.

Stir in the garlic, cumin, allspice and cinnamon, chilli powder, salt and pepper and fry for 1–2 minutes. Add the vegetable stock with the bay leaf and bring to a gentle simmer, for about 5–10 minutes, until it is required.

Grease and line the base of a 20–22cm/8–9in round deep

ovenproof dish with baking parchment. Arrange 6 pieces of the roasted aubergine in the bottom of the dish like the spokes of a wheel, with the fatter slices in the middle and the thinner slices up the side of the dish. Alternate with a slice of the pepper in between.

Now, arrange the tomatoes in a single layer to cover the base. Follow with a layer of cauliflower. Sprinkle the rice over evenly.

Pour over the stock and onions. Remove the bay leaf. Lay the remaining aubergine and pepper on top, in spokes again to form a top layer. Tuck in the ends and press down to compress, so that everything is submerged in stock – use a small plate to help.

Cover and cook in the oven for 30 minutes. Remove and leave to stand for 20–30 minutes with the lid on, to allow the rice to continue to cook and firm up, and until it is cool enough to handle.

Take the lid off the pan, put a large serving plate on top and carefully flip over to turn out. Lift off the dish and remove the baking paper. Allow to cool and set a little, then cut into wedges to serve.