preparation

• Heat the oven to 200 degrees. Cut the aubergines into thick slices. With peel. Divide the cauliflower into florets. Not too big, not too small.
  Make a spice paste from the dried herbs, garlic cloves, salt and pepper and 7 tablespoons of olive oil. Coat the aubergine and cauliflower with it. Place them on a baking tray, separate and let them bake well in the oven for half an hour.
  Place the rice in cold water and set aside.

  • 

  • 

  • 

  • 

  • 

  • 

  • 

  • 

  Loading gallery media…
• Cut tomatoes into thick slices. Get a pan with a thick bottom. Cover it at the bottom with a circle of baking paper. Coat the baking paper and the sides of the pan well with sunflower oil. Then put the tomatoes on the bottom of the pan. It can be quite a tick layer. Place them overlapping.
  When the aubergine and cauliflower have baked in the oven for half an hour, they can form the next two layers. Place the eggplant on top of the tomatoes. Nicely next to each other. And also make sure that you place them well on the sides, that will look beautiful from the outside. Then do the same with the florets.
• Drain the rice well and spoon it on top of the vegetables. Press it down a bit. Cover it with the vegetable stock, so that the rice is really under and there is still half a centimeter of moisture on top. Cover the pan with aluminum foil and put the lid on. First put it on high heat to bring it to a boil. Then reduce the heat and let the pan simmer very gently for 30 minutes.
• After half an hour, turn off the heat and let it rest for another 10 minutes.
  Then grab a sturdy plate – big enough. Remove the lid from the pan, put the plate on the pan. Hold both tightly and then, with a quick movement, turn the pan over onto the plank / plate. You can … really …