Aubergine Pilau with Aromatic Garlic Yogurt

• olive oil↗1 ст. л. ст. л.
• garlic (large cloves)↗2

  1 finely chopped, the other grated

• finely chopped ginger1 ст. л. ст. л.
• red chili↗1

  seedless, finely chopped

• cumin seeds↗1 ст. л. ст. л.
• eggplant↗1

  (about 350 g), diced

• plain bio yogurt in a jar150 г г
• packet of ready wholegrain pilau rice250 г г
• two large handfuls of young spinach2

  (about 75 g)

• finely chopped mint1 ст. л. ст. л.

  plus a few extra leaves

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet, add the finely chopped garlic, ginger, chili and cumin seeds. Sauté, stirring, until the garlic becomes soft and fragrant.

2. 2

   Add the cubed eggplant, fry for another minute, then cover the skillet with a lid and steam for about 7 minutes, stirring occasionally, until the eggplant is tender while retaining its shape. While the eggplant cooks, mix the yogurt with the grated garlic and a little seasoning.

3. 3

   Add the ready wholegrain rice and spinach, quickly heat so the rice browns and the spinach wilts. Stir in the finely chopped mint, mix and serve, garnished with a few fresh mint leaves.