Spiced aubergine pilaf with poached eggs
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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