Palestinian Egg Maqluba-Style Eggplant Bake

Name: Palestinian Egg Maqluba-Style Eggplant Bake
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Palestinian
Ingredients: 2 large (about 2 lb total) (900 g) large globe eggplants, stems trimmed, sliced crosswise into ½-inch (1.25 cm) rounds; 2 tsp (12 g) fine sea salt, divided: 1 tsp for eggplant, ½ tsp for onions, ½ tsp for custard; 6 tbsp (90 ml) extra-virgin olive oil, divided: 4 tbsp for eggplant, 2 tbsp for onions, plus a little extra to grease the pan; 2 medium (about 10 oz total) (300 g) yellow onions, halved and thinly sliced into half-moons; 4 cloves (12 g) garlic cloves, finely minced; 1½ tsp (3 g) ground allspice, divided: 1 tsp for onions, ½ tsp for custard; ½ tsp (1 g) freshly ground black pepper, divided between the onions and the custard; 3 medium (about 1 lb total) (450 g) medium ripe but firm tomatoes, cored and cut into ¼-inch (6 mm) slices; 2 tbsp (18 g) pine nuts, toasted in a dry skillet until light gold (optional); ¼ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped; 6 large (300 g) large eggs, at room temperature; ½ cup (120 ml) whole milk, cold is fine; 1 cup (245 g) plain whole-milk yogurt, stirred smooth (optional)

From the MyKitchenBank Kitchen

Roasted eggplant, allspice-scented onions and juicy tomatoes are layered in a round pan, set with a savory egg custard, then flipped like a maqluba to show off the glossy tomato top. Serve warm or at room temperature with yogurt.

Prep: 35 min
Cook: 1 hr 5 min
Wait: 40 min
Total: 2 hr 20 min
Makes: 1 round bake (6 wedges), 9-inch (23 cm)

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Ingredients

6 servings

For the layers
2 large (about 2 lb total) (900 g) large globe eggplants, stems trimmed, sliced crosswise into ½-inch (1.25 cm) rounds
2 tsp (12 g) fine sea salt, divided: 1 tsp for eggplant, ½ tsp for onions, ½ tsp for custard
For the layers
6 tbsp (90 ml) extra-virgin olive oil, divided: 4 tbsp for eggplant, 2 tbsp for onions, plus a little extra to grease the pan
2 medium (about 10 oz total) (300 g) yellow onions, halved and thinly sliced into half-moons
4 cloves (12 g) garlic cloves, finely minced
1½ tsp (3 g) ground allspice, divided: 1 tsp for onions, ½ tsp for custard
½ tsp (1 g) freshly ground black pepper, divided between the onions and the custard
For the layers
3 medium (about 1 lb total) (450 g) medium ripe but firm tomatoes, cored and cut into ¼-inch (6 mm) slices
2 tbsp (18 g) pine nuts, toasted in a dry skillet until light gold (optional)
¼ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped
For the custard
6 large (300 g) large eggs, at room temperature
½ cup (120 ml) whole milk, cold is fine
To serve
1 cup (245 g) plain whole-milk yogurt, stirred smooth (optional)

Equipment (9)

9-inch (23 cm) round cake pan, 2 inches (5 cm) deep
2 rimmed baking sheets, about 13×18 inches (33×46 cm)
Large skillet, 12-inch (30 cm)
Parchment paper
Pastry brush
Medium mixing bowl and whisk
Instant-read thermometer
Serving plate larger than 9 inches (23 cm)
Small knife or thin spatula for loosening

Steps

Before you start

Use a 9-inch (23 cm) round cake pan at least 2 inches (5 cm) deep with solid sides (not a loose-bottom pan, which can leak custard).
Choose firm, shiny eggplants and ripe but firm tomatoes; very soft tomatoes release too much water and make the bake loose.
Eggplant needs 20 minutes to sit with salt, so start there. Cook the onions while the eggplant roasts to save time.
Let the finished bake rest 15 minutes before flipping, or it will slump.

1
Salt the eggplantOven 425°F / 220°C
- Brush the bottom and sides of the 9-inch (23 cm) cake pan with a little olive oil and line the bottom with a parchment circle; oil the parchment.
- Arrange the eggplant rounds in a single layer on a towel-lined sheet pan (work in batches if needed) and sprinkle both sides with 1 tsp of the salt in total.
- Let stand 20 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C).
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Ready when: Beads of moisture are visible on the eggplant surface
Tip: Toast the pine nuts now, if using, in a dry skillet over medium-low heat for 2 to 3 minutes, and set aside.
2
Roast the eggplantOven 425°F / 220°C
- Blot the eggplant firmly dry on both sides.
- Divide it between two parchment-lined baking sheets, brush both sides with 4 tbsp olive oil in total, and roast at 425°F (220°C) for 25 minutes, flipping the slices and swapping the sheets' positions after 13 minutes.
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Ready when: Slices are deep golden brown, collapsed slightly, and a knife slides in with no resistance
Tip: Do not crowd the pans; overlapping slices will steam and turn gummy.
3
Cook the onions
- While the eggplant roasts, heat 2 tbsp olive oil in a 12-inch (30 cm) skillet over medium heat.
- Add the onions and ½ tsp salt and cook, stirring every minute or two, for 12 to 15 minutes.
- Stir in the garlic, 1 tsp allspice and ¼ tsp pepper and cook 1 minute more.
- Remove from the heat and stir in the parsley.
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Ready when: Onions are soft, translucent and lightly golden at the edges; the garlic smells fragrant, not burnt
Tip: If the onions brown too fast, lower the heat and add a splash of water.
4
Whisk the custard
- In a medium bowl, whisk the eggs, milk, remaining ½ tsp salt, remaining ½ tsp allspice and remaining ¼ tsp pepper for about 30 seconds until completely uniform with no streaks of white.
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Ready when: Mixture is pale yellow, smooth and slightly frothy
5
Layer the pan
- Scatter the pine nuts over the parchment, if using.
- Overlap the tomato slices in a tight spiral over them, covering the bottom completely (use about two-thirds of the tomatoes).
- Cover with half of the roasted eggplant, then half of the onion mixture.
- Add the remaining eggplant, then the remaining onions, and press down firmly with your palm to compact.
- Tuck any remaining tomato slices along the edge.
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Ready when: Layers are level and packed about 1½ inches (4 cm) below the rim
Tip: The bottom layer becomes the top, so take care placing it neatly.
6
Add custard and soakOven 350°F / 175°C
- Reduce the oven to 350°F (175°C).
- Slowly pour the custard over the layers, pausing so it seeps down.
- Press gently on the vegetables with a spatula to help the custard reach the bottom.
- Set the pan on a rimmed baking sheet and let it sit 10 minutes.
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Ready when: Custard level has dropped to just below or at the top layer
Tip: If custard threatens to overflow, pour in stages.
7
Bake until setOven 350°F / 175°C
- Bake on the middle rack at 350°F (175°C) for 40 minutes.
- Check the center with an instant-read thermometer; it should reach 160°F (71°C).
- If not, bake 5 minutes more and recheck.
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Ready when: Center reads 160°F (71°C), the top is dry to the touch and the edges pull slightly from the pan
Tip: If the top browns too quickly, tent loosely with foil.
8
Rest the bake
- Transfer the pan to a wire rack and let it rest 15 minutes.
- This lets the custard firm up so the bake holds together when flipped.
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Ready when: No liquid pools when you gently tilt the pan
Tip: Flipping too early is the most common cause of a collapsed maqluba.
9
Flip and serve
- Run a thin knife around the edge of the pan.
- Place a serving plate upside down over the pan, hold both firmly with oven mitts, and flip in one confident motion.
- Wait 1 minute, then lift off the pan and peel away the parchment.
- Cut into 6 wedges and serve warm or at room temperature with yogurt.
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Ready when: Bake releases with a soft thud and shows a glossy tomato top
Tip: If any tomato sticks to the parchment, press it back into place.

Good to know

Tips

Dry eggplant thoroughly after salting; wet slices won't brown and will water down the custard.
Pack the layers firmly so the bake holds its shape when flipped.
Use a pan with solid sides and a thin knife around the edge before flipping.
Taste a bit of the onion mix before layering and adjust the seasoning; the egg will mute flavors.

Make ahead

"Roast the eggplant and cook the onions up to 1 day ahead and refrigerate separately. Bring to room temperature, then assemble and bake. The finished bake can also be baked a day ahead and flipped after reheating."

Storage & reheating

"Room temperature up to 2 hours. Refrigerate covered up to 3 days. Freezing is not recommended, as the custard turns watery. Reheat wedges at 325°F (160°C) for 10 to 12 minutes, or serve cold or at room temperature."

Substitutions

whole milk → plain yogurt thinned with a splash of water, or unsweetened oat milk. Yogurt gives a tangier, slightly denser custard.
pine nuts → slivered almonds. Toast the same way until light gold.
ground allspice → ½ tsp cinnamon plus ½ tsp ground cloves, black pepper, and nutmeg blend. Use 1½ tsp total of a baharat-style blend, a good Palestinian-style alternative.
extra-virgin olive oil → neutral oil such as sunflower. Flavor will be milder.