Eggplant and Chickpea Maqluba

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 cups basmati rice
• 1 can chickpeas, drained
• 2 tomatoes, sliced
• 1 onion, chopped
• 3½ cups vegetable broth
• 1 tsp ground allspice
• 1 tsp ground cumin
• ½ tsp cinnamon
• ¼ cup toasted almonds
• Parsley and plain yogurt

Instructions

1. Salt the eggplant for 15 minutes, pat dry, brush with oil, and roast at 425°F until browned and tender.
2. Rinse the rice until the water runs clear and soak it for 15 minutes, then drain.
3. Oil a heavy pot and layer tomatoes, roasted eggplant, chickpeas, and rice, seasoning each layer with allspice, cumin, cinnamon, salt, and pepper.
4. Pour in the hot broth, cover, and simmer on low for 30 minutes.
5. Remove from the heat and rest for 15 minutes, then invert carefully onto a large platter.
6. Scatter with toasted almonds and parsley and serve with yogurt.