Lebanese Rice with Lamb and Aubergines

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

Ingredients

  • 4 tbsp olive oil, plus extra for brushing
  • 1 large aubergine, sliced lengthways into 5mm/¼in-thick strips
  • 100

Method

  1. Brush a little oil on both sides of the aubergine slices. Heat a griddle pan over a high heat, and when smoking, add the aubergines. Griddle for 2–3 minutes on each side until tender and covered in lovely charred griddle lines. Set aside.
  2. Heat a frying pan over a medium heat. Add the pine nuts and gently toast, shaking the pan occasionally, for 2–3 minutes, or