Spiced aubergine pilaf with poached eggs

• aubergines↗2 2

  cut into 2.5cm chunks

• olive oil↗1 tbsp 1 tbsp
• basmati rice↗200g 200g
• butter↗25g 25g
• red onion↗1 1

  sliced

• curry paste↗1 tbsp 1 tbsp
• hot vegetable stock↗450ml 450ml
• eggs↗4 4

  fridge cold

• juice 1/2 lemon
• bag cashew↗30g 30g

  nuts, roughly chopped

• mint↗½ pack ½ pack

  leaves only, large ones torn

• Greek yogurt↗150g 150g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the aubergines 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.

2. 2

   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 a 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.

3. 3

   Bring a large pan of water to the boil and poach the eggs, 2 at a time, then drain well. Stir the aubergines through 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 yogurt.