Upside down Rice and Eggplant Casserole

2 medium round eggplants, sliced

Oil for frying eggplants

5 tbsp virgin olive oil

1 large onion, chopped

1 kg lamb shoulder, deboned

1 tbsp baharat

2 tsp salt

1 tsp black pepper

1 tsp allspice berries

Pinch of cinnamon

Pinch of nutmeg

Water, enough to cover lamb

1 tbsp olive oil

3 large tomatoes, sliced

1 – 1 ½ cups long grain rice

½ cup pine nuts, toasted

Yoghurt

-   Arrange eggplant slices on paper towels, sprinkle with salt and let stand for about 30 minutes to allow juices to seep out of the eggplants.

-   In a large sauté pan, heat olive oil over high heat then add the onion and stir until golden.

-   Add lamb, baharat, 1 tsp salt, ½ quantity of black pepper, allspice berries, cinnamon and nutmeg, stirring well to distribute evenly. Allow meat to brown on all sides.

-   Add water and lower heat to simmer for about 2 ½ - 3 hours until lamb is very tender, adding more water if needed.

-   Remove lamb and onions from skillet using a slotted spoon.

-   Deep fry eggplants in very hot oil until golden brown. Drain on paper towels.

-   Lightly oil bottom of a 4 – 6 quart pot with second quantity of olive oil and arrange all tomatoes to cover bottom of pan in an overlapping or double-layered fashion.

-   Sprinkle a handful of rice over tomatoes. Spoon the lamb over the rice and arrange eggplants over lamb pressing down with a spatula or the back of your hand.

-   Spoon the remaining rice over eggplants spreading it evenly and pressing down again.

-   Add remaining salt and pepper then add boiling water and cover with a tight fitting lid and place over low heat until rice is fully cooked.

-   Do not remove lid to check too often to allow proper steaming.

-   When done, centre a round serving tray over pot and flip to turnover ma’louba onto the serving dish taking care it does not collapse.

-   Garnish with pine nuts and serve with yoghurt.