Lebanese Rice with Lamb and Aubergines

Name: Lebanese Rice with Lamb and Aubergines
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 4 tbsp olive oil, plus extra for brushing; 1 onion, finely chopped; sea salt and freshly ground black pepper; 350 g/12 oz/1¾ cups basmati rice; ¼ tsp ground allspice; 5 cm/2 in cinnamon stick; 2 garlic cloves, finely chopped; 2 large tomatoes, finely chopped; 100 g/3½ oz/⅔ cup pine nuts; 300 g/10½ oz minced lamb; 1 large aubergine, sliced lengthways into 5mm/¼in-thick strips

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

Asia
Lebanon
Main course
Gluten-free
Spicy
Mediterranean

Method

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.
Heat a frying pan over a medium heat. Add the pine nuts and gently toast, shaking the pan occasionally, for 2–3 minutes, or