Name: Spiced aubergine pilaf with poached eggs
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 aubergines cut into 2.5cm chunks; 1 tbsp olive oil; 200g basmati rice; 25g butter; 1 red onion sliced; 1 tbsp curry paste; 450ml hot vegetable stock; 4 eggs fridge cold; juice 1/2 lemon; 30g bag cashew nuts, roughly chopped; ½ pack mint leaves only, large ones torn; 150g Greek yogurt

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Spiced aubergine pilaf with poached eggs

Spiced aubergine pilaf with poached eggs

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 5 out of 5.8 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 aubergines

cut into 2.5cm chunks
1 tbsp olive oil
200g basmati rice
25g butter
1 red onion

sliced
1 tbsp curry paste
450ml hot vegetable stock
4 eggs

fridge cold
juice 1/2 lemon

To serve

30g bag cashew

nuts, roughly chopped
½ pack mint

leaves only, large ones torn
150g Greek yogurt

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Nutrition: per serving

kcal401

low
fat16g

low
saturates5g
carbs48g
sugars8g
fibre8g
protein14g
salt0.7g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2014

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A star rating of 5 out of 5.8 ratings

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