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per headComplex
By Clarissa Dickson Wright and Johnny Scott
Published 2004
Individual portions can be made in large ramekins, in which case cut the cooking time to 45 minutes.
Sprinkle the eggplants with salt and let drain for 30 minutes; pat dry. Heat the olive oil in a pan. Fry the onion until golden, and brown the dove halves. Add the spices and salt and pepper. Add the water, cover, and simmer until the birds are tender—for about 1 hour. Remove the birds and onions from the liquid with a slotted spoon, and when they are cool enough to handle, strip the meat from