Now, slice half of the eggplant into circles and the other half lengthwise. Once all the eggplant is sliced, heat the oil in a pan and start frying the eggplant until golden brown. Remove and set aside. Take a pot and layer the bottom with the round eggplant slices until the bottom is covered. Add half of the cooked beef on top, saving the rest for another layer. Arrange the lengthwise eggplant slices neatly around the sides of the pot and add half of the rice.

Next, add the remaining beef and any leftover eggplant randomly, then add the rest of the rice and arrange it. Add any extra eggplant on top of the rice. Slowly pour the boiling water, add salt and the bouillon cube, stir gently, and carefully pour over the rice to avoid disturbing the layers. Cover and place on medium heat until it boils and the water is absorbed. Then, reduce the heat to low for half an hour. Once done, carefully flip it onto a serving dish. Enjoy your meal!