Tuna upside down (Maklouba)

Prep. 15 mins

Cooking 25 mins

Serving 4

Easy

INGREDIENTS Measurements

2 cans tuna in olive oil

2 cups Egyptian rice, cooked halfway

2 tablespoons olive oil

1 teaspoon mixed spices (cinnamon, cloves, cardamom)

1 cup vegetable or chicken stock

1 large eggplant, sliced and fried

2 tablespoons pine-nuts, roasted

1 tablespoon parsley, chopped

salt and pepper

Mix drained tuna with half the spices in a large bowl, Season with salt and pepper.
Combine rice with the rest of the spices in a separate bowl.
Place eggplant at the bottom of a greased round pot.
Add half the rice mixture top with spiced Tuna; top with remaining rice.
Pour stock over layered rice and Tuna mixture.
Cover the pot and cook over medium-high heat until it starts boiling.
Reduce heat and simmer for about 15 minutes, or until tender.
Remove the pot from heat and let rest for about 15 minutes.
Place a large serving plate on top of the pot and flip it over.
Lift the pot off the plate to reveal the layered dish.
Garnish with roasted nuts and parsley.