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  1. Home
  2. Foodiful Recipe

Eggplant pilau with garlicky yoghurt

This wholesome and earthy pilau dish is packed with spinach and eggplant, and uses wholegrain pilau rice. - by Chantal Walsh
  • 08 Feb 2016
Eggplant pilau with garlicky yoghurt
Cook: 20 Minutes - easy - Serves 2 - Vegetarian - nut-free - egg-free - pregnancy-safe
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This wholesome and earthy pilau dish is packed with spinach and eggplant, and uses wholegrain pilau rice.

Ingredients

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

Method

  1. 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.
  2. 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.

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