Spiced aubergine pilaf with poached eggs

Spiced aubergine pilaf with poached eggs

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(5 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4
Chunks of roasted aubergine are stirred through rice in this vegetarian meal, topped with mint and poached eggs for protein

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal401
  • fat16g
  • saturates5g
  • carbs48g
  • sugars8g
  • fibre8g
  • protein14g
  • salt0.7g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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…

To serve

  • 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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Philippa Parsons's picture
Philippa Parsons
7th Aug, 2018
have made this so many times, love it! Great with roasted squash too.
28th Mar, 2017
Perfect. Doubled the aubergines and onions. The aubergines definitely needed longer than 20mins in the oven, and more oil too. Used a 50g sachet of tikka masala curry paste. My husband said he could eat this every day of the week!
12th Mar, 2016
Delicious recipe, very light. Next time I would add some sultanas for sweetness as I think it would work really well. Used a madras curry paste, fresh coriander and flaked almonds.
21st May, 2015
Hate mint so used coriander instead but a lovely meal
12th Sep, 2014
One of the most delicious veggie dishes I've cooked! I added peas for greenery, and considered adding chickpeas too for more protein but didnt. Cashew nuts add nice crunch, and toasted flaked almonds work well too. The squeeze of lemon is essential and transforms the dish completely. I used a sachet of korma curry paste as I like it mild...
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