Ingredients
- 1 large eggplant (aubergine), cut into 1 cm (1/2 in) cubes
- 125 ml (1/2 cup) olive oil
- 1 large onion, finely chopped
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 300 g (1 1/2 cups) long-grain rice
- 500 ml (2 cups) chicken or vegetable stock
- 500 g (1 lb 2 oz) minced (ground) lamb
- 1/2 teaspoon allspice
- 2 tablespoons olive oil, extra
- 2 tomatoes, cut into wedges
- 3 tablespoons toasted pistachios
- 2 tablespoons currants
- 2 tablespoons chopped coriander (cilantro) leaves, to garnish
Method
1. Put the eggplant in a colander, sprinkle with salt and leave for 1 hour. Rinse and squeeze dry. Heat 2 tablespoons of the oil in a large, deep frying pan with a lid, add the eggplant and cook over medium heat for 8-10 minutes. Drain on paper towels.
2. Heat the remaining oil, add the onion and cook for 4-5 minutes, or until soft. Stir in half each of the cinnamon, cumin and ground coriander. Add the rice and stir to coat, then add the stock, season and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
3. Put the lamb in a bowl with the allspice and remaining cumin, cinnamon and ground coriander. Season with salt and pepper, and mix. Roll into balls the size of macadamia nuts. Heat the extra oil in the frying pan and cook the meatballs in batches over medium heat for 5 minutes each batch. Drain on paper towels.
4. Add the tomato to the pan and cook, for 3-5 minutes, or until golden. Remove from the pan. Stir the eggplant, pistachios, currants and meatballs through the rice. Serve the pilaff with the tomato and coriander.
