Dove with Rice and Eggplant

Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Individual portions can be made in large ramekins, in which case cut the cooking time to 45 minutes.


  • 2 medium eggplants, sliced, into ½-inch thick slices
  • 5 tablespoons olive oil
  • 1 large onion


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