Soft-boiled eggs with black rice & aubergine

Soft-boiled eggs with black rice & aubergine

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Prep: 10 mins Cook: 40 mins

Easy

Serves 2

This easy veggie black rice salad with roasted aubergine is a perfect pick-me-up supper or a simple lunch. Top with a soft-boiled egg and a yogurt dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal872
  • fat42g
  • saturates8g
  • carbs96g
  • sugars6g
  • fibre12g
  • protein21g
  • salt0.3g
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Ingredients

  • 1 small aubergine, cut into cubes
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp cardamom seeds (without pods)
  • ¼ tsp chilli flakes
  • ¼ tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 90g kale or spring greens
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 250g pouch black rice (we used Gallo)
  • 2 medium eggs, soft-boiled for 6 mins
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 30g Greek yogurt
  • ½ small pack parsley, leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 180C/160C fan/ gas 4. Put the aubergine in a roasting tin, toss in 1/2 the olive oil and 1/2 the lemon juice. Cook for 35-40 mins until softened.

  2. When the aubergines are cooked through, tip the cardamom seeds into a frying pan, toast a little, then add the remaining olive oil and toast the spices. Add the kale and allow to wilt for 5-6 mins. Add the rice (with 100ml water if the pack instructs) and cook for 2 mins. Add the aubergine and give a good stir to combine everything. Season and add more lemon juice if necessary.

  3. To serve, peel the boiled eggs and slice in half. Divide the rice between two bowls, add half the yogurt to each, then top with an egg and the parsley.

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