The aubergine has been stuffed with the Aubergine flesh, tomato, onion, garlic, ground cumin and a little crushed dried chilli. The brown bits in the pilaf are orzo which is first fried in olive oil until brown, the rice is then added and fried for a few moments before the water is added and everything continues in the usual way for boiling rice. The rice/orzo ratio is 75%/25%.