Healthy egg recipe for 4 people, takes only 40 mins; recipe has aubergine, olive oil, basmati rice, butter, red onion, curry paste, vegetable stock, egg, lemon, cashew, mint and greek yogurt.
Spiced aubergine pilaf with poached eggs
Course: Healthy egg
Servings
4
servings
Prep time
5 mins
Ingredients
- Cashew: 30g bag cashew nuts, roughly chopped
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 red onion, sliced
- Vegetable Stock: 450ml hot vegetable stock
- Egg: 4 eggs, fridge cold
- Mint: 1/2 pack mint, leaves only, large ones torn
- Lemon: juice 1/2 lemon
- Butter: 25g butter
- Greek Yogurt: 150g Greek yogurt
- Aubergine: 2 aubergines, cut into 2 1/2 cm chunks
- Basmati Rice: 200g basmati rice
- Curry Paste: 1 tbsp curry paste
Directions
- 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.
- 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 the 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.
- 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.
