2 eggplant, cut into 2.5cm chunks
1 tbsp olive oil
200 g basmati rice
25 g butter
1 red onion, sliced
1 tbsp curry paste
450 ml hot vegetable stock
4 eggs, fridge cold
juice ½ lemon
30 g bag cashew nuts, roughly chopped
½ packet mint, leaves only
150 g Greek yoghurt
- Heat oven to 200C/180C fan. Put the eggplants 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 eggplantsthrough 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 yoghurt.