Aubergine Pilau Rice Food

AUBERGINE PILAU RICE

Steps:

• 1. Put the rice, lentils, turmeric and salt in a in a mixing bowl. Add the cold water. Stir for a few minuted to ensure that the water has reached all areas within the bowl. Set aside. 2. Coarsely chop the onion. 3. Chop the garlic pods and ginger root so they are in slices(approximately 2/3 mm is okay). 4. Chop the aubergine so you end up with cubes between (approximately) 1 and 2cm in size. 5. Heat the oil on a medium heat in a deep, non-stick saucepan (preferably with a locking lid). 6. Place the ginger and garlic slices in the oil and fry for approx 2 minutes. 7. Add the onion, fry altogether for another 5 minutes. 8. Add the aubergine, fry and stir continuously for 5 minutes (if any of the ingredients start to burn or stick to the pan then add a little of the hot water from the kettle). 9. Add the rice / lentil mixture and stir for a few minutes (the water level must be just above the mixture, if this is not so then top it up using the warm water from the kettle). Cover, lock the lid and leave for approximately 10 minutes (or until all the water has been absorbed) depending on how grainy the rice is required. 10. Serve immediately

SPICED AUBERGINE PILAF WITH POACHED EGGS

Steps:

• 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.