Rice and Aubergine/Eggplant Turban

Name: Rice and Aubergine/Eggplant Turban
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: For 4 as a main course, or 6–8 as a starter
Ingredients: 350–500 g/1–1½ lb/4–6 cups cooked rice; 2 hard-boiled eggs, chopped; 3 tbspchopped flat-leaf parsley; ½ tsp salt; 1 large aubergine/eggplant, plus the leftovers from the lining; 2 tbsp olive oil; ¼ tsp ground coriander; 1 large aubergine/eggplant, plus the leftovers from the lining; 3 tbspchopped spring onions/scallions; 3 tbspchopped spring onions/scallions; 2 cloves garlic, chopped; 1 large red chilli, de-seeded and chopped; 1 tbsp olive or vegetable oil; 1 tbsp olive or vegetable oil; 3–4 large aubergines/eggplants, cut lengthwise into slices about 5 mm/¼ inch thick (any leftovers can be diced and mixed with the rice); 3–4 large aubergines/eggplants, cut lengthwise into slices about 5 mm/¼ inch thick (any leftovers can be diced and mixed with the rice); ¼ tsp chilli powder; Salt and pepper; Salt and pepper; 2–3 eggs, lightly beaten

Preparation info

For
4
as a main course

Difficulty
Medium
Ready in
1 hr 25

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Rice and aubergines/eggplants are cooked together in many Middle and Far Eastern cuisines, and in many different ways. Aubergines/eggplants are notorious for soaking up a great deal of oil when fried, so a recipe like this is a way to get the goodness and flavour of the aubergine/eggplant without the oil. It is a moulded dish, with aubergine/eggplant slices containing the rice. If you make it in a ring mould, when it is turned out for serving the result looks something like a turban – I sup

Ingredients

Main course
Starter
Spicy

Ingredients

Method