1 tbsp olive oil
2 fat garlic cloves, 1 finely chopped, the other finely grated
1 tbsp finely chopped ginger
1 red chilli, deseeded and chopped
1 tsp cumin seeds
1 eggplant (about 350 g) diced
150 g pot plain bio yoghurt
250 g cooked wholegrain pilau rice
2 large handfuls baby spinach (about 75g)
1 tbsp chopped mint, plus a few extra leaves
- Heat the oil in a non-stick wok or deep sauté pan and add the chopped garlic, ginger, chilli and cumin seeds. Cook, stirring, until the garlic has softened. Add the eggplant and stir-fry for about 1 min more, then cover the pan and let it steam-fry for about 7 mins, stirring every now and then until the eggplant is tender, but still holds its shape. While it cooks, mix the yoghurt with the grated garlic and some seasoning.
- Add the rice and spinach to the pan and cook briefly to heat the rice and wilt the spinach. Stir in the mint and serve with the garlicky yoghurt scattered with a few extra mint leaves.