1 large aubergine, cut into 3 cm cubes, salted in a colander for 20 mins, wiped dry
40 g butter
2 tb olive oil
4 cloves garlic, thinly sliced
1/3 tsp ground allspice
1 tin plum tomatoes, mashed up
150 g basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch parsley, roughly chopped
salt and pepper
Preheat oven to 230'C. Melt butter and 1 tb of the oil in a large saucepan and fry garlic until golden, add allspice and tomatoes, simmer 20 mins.
Toss aubergines with remaining oil and roast on a baking tray for 15 mins until soft and golden.
Add rice to tomatoes and enough water to cover 1 cm over, season. Add aubergines and cover with greaseproof paper and a lid. Bring to the boil over high heat and cook fast for 2 minutes, then turn down heat and cook for another 8 minutes. Remove from heat and stand 5 minutes, garnish with parsley and serve. Good with grilled chicken or lamb.
Source: Moro Cookbook
