Spiced aubergine pilaf with poached eggs - Good Food Middle East

Ingredients

• 2 aubergines, cut into 2½ cm 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 ½ lemon
• 30g bag cashews nuts, roughly chopped
• ½ pack mint, leaves only, large ones torn
• 150g Greek yogurt