Upside-down Company Platter

Ingredients

 * 1 medium eggplant, sliced
 * olive oil
 * 2 medium carrots, peeled and sliced
 * 1½ pounds lamb (traditional choice) or beef cubed
 * ½ cup finely chopped onion
 * 1 to 2 cloves garlic (minced)
 * 2 teaspoons salt
 * ½ teaspoon pepper
 * ¼ teaspoon ground allspice
 * ¼ teaspoon ground nutmeg
 * dash of cinnamon
 * 1½ cups + 3 cups water
 * 2 cups long-grain rice
 * ½ to 1 teaspoon saffron
 * ¼ to ½ teaspoon turmeric

Garnish

 * 2 fresh tomatoes (cut in wedges)
 * 2 lemons (cut in wedges)
 * sprigs of parsley
 * ¼ cup toasted almonds

Directions

 * 1) Cover eggplant with salt water, and soak for 30 minutes.
 * 2) Drain and pat dry.
 * 3) In a large heavy saucepan or dutch oven, heat 2 tablespoons olive oil, add and fry sliced eggplant and carrots.
 * 4) Remove and set aside.
 * 5) In same oil, brown lamb or beef, chopped onion and garlic.
 * 6) Add 2 teaspoons salt, ½ teaspoon pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, dash of cinnamon and 1½ cups water.
 * 7) Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 30 minutes for lamb, and 45 to 60 minutes for beef.
 * 8) Meanwhile, in a separate saucepan, boil 3 cups water.
 * 9) Remove from heat and add long-grain rice, ½ to 1 teaspoon saffron or ¼ to ½ teaspoon turmeric.
 * 10) Cover and soak for 10 minutes.
 * 11) Drain and set rice aside.
 * 12) When meat is tender, drain and reserve broth.
 * 13) Place browned vegetables over meat in saucepan.
 * 14) Arrange eggplant and carrot slices attractively.
 * 15) Top with soaked rice, carefully leveling it.
 * 16) Add enough water to reserved broth to make 3 cups.
 * 17) Slowly pour over rice. Do not stir!
 * 18) Return to heat, bring to a boil and then simmer, covered, until liquid is absorbed, about 15 minutes.
 * 19) Turn off heat and let stand, covered, 15 more minutes.
 * 20) Invert saucepan on a large attractive platter, at least 2 to 3 inches in diameter larger than the saucepan.
 * 21) Let stand 10 minutes more while preparing: 2 fresh tomatoes, cut in wedges, 2 lemons, cut in wedges, and sprigs of parsley.
 * 22) Carefully remove pan so rice does not lose shape of pan.
 * 23) Sprinkle with ¼ cup toasted almonds.
 * 24) Lay tomato and lemon wedges and parsley sprigs around edges of the platter.
 * 25) Pass a bowl of plain yogurt to spoon over top.
 * 26) Squeeze lemon over makhlubbi to taste.
 * 27) Serve with pita bread and sliced cucumbers in olive oil and vinegar.