- 2 medium aubergines, sliced into Â½ inch thick slices.
- 5 tablespoons of olive oil.
- 1 large onion, chopped.
- 4 woodpigeons, cut in half.
- 1 teaspoon ground allspice.
- 1 teaspoon ground nutmeg.
- 1 teaspoon ground cinnamon.
- 1 teaspoon black pepper.
- 600ml water.
- Oil for deep frying.
- 350g long grain rice.
- 1 cup boiling water.
- Sprinkle the aubergines with salt and leave to drain for 30 mins then pat dry.
- Heat the olive oil in a pan.
- Fry the onion until golden and brown the pigeon halves.
- Add the spices and salt and pepper.
- Add the water, cover and simmer until the pigeons are tender-for about 1 hour.
- Remove the birds and onions from the liquid with a slotted spoon, and when they are cool enough to handle strip the meat from the birds.
- Deep-fry the aubergine slices in a frying pan.
- Grease a large casserole (with a tight fitting lid) with a little olive oil.
- Arrange aubergine slices in a double layer on the bottom.
- Sprinkle a handful of rice over these.
- Layer the meat and onions on top, then the rest of the aubergine slices.
- Add the rest of the rice, spread evenly, and press down well.
- Sprinkle a little salt on top and add the boiling water.
- Cover tightly and cook until the rice is tender and the liquid absorbed – about 1 hour over a very low heat.
- Invert onto a plate and serve.
Individual portions can be made in large ramekins, in which case cut the cooking time to 45 minutes.
A recipe from Clarissa Dickson Wright & Johnny Scott’s new book “The Game Cookbook”.
To place an order for the book at a special price of Â£19.99 (inc. postage and packing) call 01903 828 503, quoting ref: BF/Game – please note this offer applies to UK mainland customers only.