Spiced aubergine pilaf with poached eggs recipe | Good Food
Chunks of roasted aubergine are stirred through rice in this vegetarian meal, topped with mint and poached eggs for protein
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Cooking tools:
- Roasting pan
- Kitchen scale
- Citrus press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Colander
- Pot
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 2 aubergines cut into 2.5cm chunks
- 1 tbsp olive oil
- 200g basmati rice
- 25g butter
- 1 red onion sliced
- 1 tbsp curry paste
- 450ml hot vegetable stock
- 4 eggs fridge cold
- juice 1/2 lemon
- 30g bag cashew nuts, roughly chopped
- ½ pack mint leaves only, large ones torn
- 150g Greek yogurt
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