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Betty Bossi Koch-Center
How it's done
Toast the allspice, peppercorns and cumin in a pan without any oil, coarsely crush using a mortar and pestle, transfer to a bowl. Combine the lime juice with all the other ingredients up to and including the cinnamon. Set aside half of the marinade. Mix the aubergines with the remaining marinade, cover and set aside until ready to grill.
With the lid down, grill the slices of aubergine over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Mix the rice, water and salt in a pan, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork and serve with the aubergines. Drizzle with the reserved marinade.
|Tip:||Roughly chop ½ bunch coriander or flat-leaf parsley, sprinkle on top prior to serving.|
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