110 mlolive oil1large purple eggplant, cut into 1cm dice3golden shallots, thinly sliced200 gmcherry or grape tomatoes, halved1 tspallspice2cloves of garlic, finely chopped200 gmshort-grain rice, such as arborio20 ml (1 tbsp)lemon juice8green medium prawns, peeled and intestinal tracts removed, tails intact2calamari tubes, cleaned and cut into 3cm strips¼ cupeach of dill sprigs and flat-leaf parsley leaves, coarsely torn3green onions, thinly slicedTo serve:lemon wedges
Heat 2 tbsp oil in a heavy-based saucepan over medium-high heat, add eggplant and cook, stirring frequently, until golden and tender (about 5 minutes), then transfer to a bowl. Add 30ml oil to pan, then shallots, chilli, tomatoes, allspice and half the garlic. Cook, stirring frequently, until shallots are tender (5-7 minutes), then stir in reserved eggplant, then rice. Pour over 550ml boiling water and season generously with sea salt and freshly ground black pepper. Bring to the boil without stirring, reduce heat to low, cover with a lid and simmer for 15 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid and stand for 10 minutes.
Meanwhile, combine lemon juice, remaining garlic and olive oil in a non-reactive bowl and season to taste. Add prawns and calamari, stirring to combine. Cover with plastic wrap and stand for 10 minutes to marinate.
While pilaf is resting, heat a chargrill pan over high heat. Drain prawns and calamari from marinade and cook, in batches, until golden and just cooked (2-3 minutes each side). Set aside.
Stir herbs and green onion through pilaf, top with grilled seafood and serve with lemon wedges passed separately.