Aubergine and Tomato Pilav

Name: Aubergine and Tomato Pilav
Yield: Serves 4
Cuisine: Spanish
Ingredients: 150 g basmati rice, washed and soaked in salted water for 3 hours; ½ small bunch fresh flat-leaf parsley, roughly chopped; sea salt and black pepper; 2 tablespoons olive oil; 40 g butter; 1 large or 2 small aubergines; 4 garlic cloves, thinly sliced; ⅓ teaspoon ground allspice; 1 × 400 g tin plum tomatoes, mashed and broken up until smooth

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The tomato makes this rice slightly heavier than some, but the textures and tastes are wonderful.

Ingredients

1 large or 2 small aubergines
40 g butter
2

Europe
Asia
Turkey
Spain
Side dish
Gluten-free
Spicy
Vegetarian
Mediterranean

Method

To prepare the aubergines, cut off the stalks and then slice each aubergine into 3cm cubes. Toss the aubergine in 1 heaped teaspoon of fine sea salt and leave for 20 minutes in a colander. The salt makes for a far softer and more delicious aubergine later.

Preheat the oven to 230°C/450°F/Gas 8

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Pilavs

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