Maqluba with Lamb and Eggplant

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A traditional upside-down rice dish layered with spiced lamb, roasted eggplant, and toasted pine nuts for a stunning centerpiece. This mediterranean-inspired one pot ready in about 80 minutes pairs long-grain rice, lamb shoulder, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long-grain rice
• 1/2 lb, cubed lamb shoulder
• 1 medium, sliced into 1/2-inch rounds eggplant
• 1 large, thinly sliced onion
• 1 cinnamon stick
• 1/2 tsp allspice
• 3 tbsp olive oil
• 2 tbsp pine nuts
• 2 tbsp toasted almonds
• 1/4 cup yogurt

Instructions

1. Step 1: Rinse rice until water runs clear. In a pot, combine rice, 3 cups water, 1/2 tsp salt, 1 cinnamon stick, and 1/2 tsp allspice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and water absorbed.
2. Step 2: Sauté 1/2 lb cubed lamb shoulder in 2 tbsp olive oil until browned (about 5 minutes). Add 1 large thinly sliced onion and cook until golden (8 minutes). Stir in 1/2 cup water, cover, and simmer for 25 minutes until lamb is tender.
3. Step 3: Arrange 1 medium sliced eggplant in a single layer in a heavy pot. Top with cooked lamb mixture, then layer with cooked rice. Press down gently. Sprinkle with 2 tbsp pine nuts and 2 tbsp toasted almonds. Cover with a plate and flip the pot upside-down onto a serving platter. Drizzle with 1/4 cup yogurt before serving.