Preheat oven to 450°F and line 3 sheet pans with parchment paper.
Spread veggies in sheet pans: eggplant in 1 pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow squash, 25 mins for the eggplant and butternut squash. Set aside.
Meanwhile, melt butter in a skillet then add onion and sauté for 3 mins. Add chickpeas and cook for 5 mins.
Add spices and 1 tsp sea salt, sauté 1 min, then add cornstarch mixture and stir vigorously for 30 secs (so maqluba holds together once flipped).
Remove from heat, stir in lemon juice, and set aside.
Brush bottom of a pot with 1 tsp avocado oil then evenly layer the zucchini and squash, then the eggplant, then the chickpeas, and finally the butternut squash.
Lastly, add uncooked rice, then gently pour in vegetable stock. Stir carefully to fully submerge rice, making sure to not disturb vegetable layers.
Bring maqluba to a boil (stovetop on medium heat) then turn heat down to a low simmer, cover with a clean towel, and place lid on top. Cook for 1 hour.
Remove from heat, discard towel, then place lid back on. Let rest for at least 30 mins before gently flipping onto a plate. Top with fried Roma tomatoes, parsley, and pine nuts, as preferred.
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