The BBC Good Food logo
Aubergine pilau with garlicky yogurt

Aubergine pilau with garlicky yogurt

A star rating of 3.5 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This wholesome and earthy pilau dish, packed with spinach and aubergine, uses ready-cooked wholegrain rice for a super quick meal

  • Gluten-free
  • Vegetarian
Nutrition: per serving
low inkcal319
low infat11g


  • 1 tbsp olive oil
  • 2 fat garlic cloves , 1 finely chopped, the other finely grated
  • 1 tbsp finely chopped ginger
  • 1 red chilli , deseeded and chopped
  • 1 tbsp cumin seeds
  • 1 aubergine (about 350g), diced
  • 150g pot plain bio-yogurt
  • 250g pouch cooked wholegrain pilau rice
  • 2 large handfuls baby spinach (about 75g)
  • 1 tbsp chopped mint , plus a few extra leaves


  • STEP 1

    Heat the oil in a non-stick wok or deep sauté pan and add the chopped garlic, ginger, chilli and cumin seeds. Cook, stirring, until the garlic has softened. Add the aubergine and stir-fry for about 1 min more, then cover the pan and let it steam-fry for about 7 mins, stirring every now and then until the aubergine is tender, but still holds its shape. While it cooks, mix the yogurt with the grated garlic and some seasoning.

  • STEP 2

    Add the rice and spinach to the pan and cook briefly to heat the rice and wilt the spinach. Stir in the mint and serve with the garlicky yogurt scattered with a few extra mint leaves.

Recipe from Good Food magazine, April 2015

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.2 ratings

Sponsored content