for 4 person

Marinade

1 tsp	allspice
½ tsp	peppercorn
½ tbsp	cumin
3 tbsp	lime juice
4 tbsp	olive oil
1 dl	soy sauce
1	red chilli, finely chopped
1 ½ cm	ginger, finely grated
2	garlic cloves, squeezed
½ bunch	thyme, leaves torn off
¼ tsp	cinnamon
3	aubergines, cut lengthways into slices approx. 1 cm thick

Rice

300 g	jasmine rice
5 dl	water
1 tsp	salt

How it's done

Marinade

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.

Charcoal/gas/electric 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.

Rice

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.

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