Soft-boiled eggs with black rice & aubergine

• small aubergine↗1

  cut into cubes

• olive oil↗4 tbsp tbsp
• lemon↗1

  juiced

• cardamom↗½ tsp tsp

  seeds (without pods)

• chilli flakes↗¼ tsp tsp
• cumin↗¼ tsp tsp
• kale↗90g g

  or spring greens

• pouch black rice↗250g g

  (we used Gallo)

• medium eggs↗2

  soft-boiled for 6 mins

• Greek yogurt↗30g g
• parsley↗½ small pack

  leaves picked

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/ gas 4. Put the aubergine in a roasting tin, toss in 1/2 the olive oil and 1/2 the lemon juice. Cook for 35-40 mins until softened.

2. 2

   When the aubergines are cooked through, tip the cardamom seeds into a frying pan, toast a little, then add the remaining olive oil and toast the spices. Add the kale and allow to wilt for 5-6 mins. Add the rice (with 100ml water if the pack instructs) and cook for 2 mins. Add the aubergine and give a good stir to combine everything. Season and add more lemon juice if necessary.

3. 3

   To serve, peel the boiled eggs and slice in half. Divide the rice between two bowls, add half the yogurt to each, then top with an egg and the parsley.