|Preparation||Cooking||Start to finish|
|8 min.||20 min.||28 min.|
|1||Rinse 300 g egg-plant or aubergine and cut into fairly thick slices.|
As you can see in the photo, I am using the delicious, long, purple aubergines that are sometimes available. I find them more interesting than the usual dark variety.
|2||Pour 3 tablespoons olive oil into a large frying pan on high heat. When really hot, add the sliced aubergines.|
Brown on both sides, then salt and pepper at the end of cooking.
|3||Use the same pan to fry the ham on both sides.|
|4||Still using the same pan, without washing it (to make the most of the cooking juices left), pour in 250 g liquid cream.|
Bring to the boil while deglazing the bottom of the pan thoroughly, then add 1 tablespoon curry powder and mix well.
|5||Add 400 g cooked rice and mix well...|
|6||...then leave to reduce a little until the rice has absorbed most of the cream.|
|7||Finish by adding the ham and aubergines.|
|8||Serve without delay.|