- 2 aubergines, cut into 2½ cm chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g basmati rice
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 red onion, sliced
- 1 tbsp curry paste
- 450ml hot vegetable stock
- 4 eggs, fridge cold
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 30g bag cashew nuts, roughly chopped
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- ½ pack mint, leaves only, large ones torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150g Greek yogurt
Heat oven to 200C/180C fan/gas 6. Put the aubergines in a roasting tin, drizzle over the oil and some seasoning, then toss them together. Roast for 20 mins until tender and golden brown, turning once or twice.
Meanwhile, rinse the rice, then soak in cold water for 5 mins. Heat the butter in a pan over a low heat, add the onion and cook gently for 8 mins until softened. Drain the rice and add to the pan, stirring to coat in the butter. Cook for 2-3 mins, then spoon in the curry paste, stir, and let it sizzle. Pour over the hot stock, bring to the boil, then cover and turn the heat down to the lowest setting. Cook for 15 mins, then turn off the heat and let the rice steam for 10 mins – don’t lift the lid.
Bring a large pan of water to the boil and poach the eggs, 2 at a time, then drain well. Stir the aubergines through the rice, squeeze over the lemon juice, then taste for seasoning. Divide the pilaf between plates and top with a poached egg, cashew nuts and mint leaves. Serve with a dollop of yogurt.