TODAY’S RECIPE: Spiced aubergine pilaf with poached eggs

Substantial supper. SERVES 4

Ingredients

2 aubergines, cut into 2.5cm/1in chunks

1 tbsp olive oil

200g/7oz basmati rice

25g/1oz butter 1 red onion, sliced 1 tbsp curry paste 450ml/16fl oz hot vegetable stock

4 eggs, fridge cold

Juice ½ lemon

TO SERVE 30g bag cashew nuts, roughly chopped ½ pack mint, leaves only, large ones torn 150g/5½oz Greek yogurt

Method

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 minutes until tender and golden brown, turning once or twice.

2 Meanwhile, rinse the rice, then soak in cold water for five minutes. Heat the butter in a pan over a low heat, add the onion and cook gently for eight minutes until softened. Drain the rice and add to the pan, stirring to coat in the butter. Cook for two to three minutes, 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 minutes, then turn off the heat and let the rice steam for ten minutes.

3 Bring a large pan of water to the boil and poach the eggs, two 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.