- 1 small aubergine, cut into cubes
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tsp cardamom seeds (without pods)
- ¼ tsp chilli flakes
- ¼ tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 90g kale or spring greens
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 30g Greek yogurt
- ½ small pack parsley, leaves picked
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.