This is a great recipe – and yes, you guessed it, another use for aubergines! (I promise to try other vegetables too…) This is the veggie version of the traditional fish-based breakfast staple, but I think it works best as a light supper. The omission of eggs on top (as shown) will also make this a great vegan dish.
Serves 4 to 6
1 large or 2 medium aubergines, cut into 1cm dice
3 large onions, each cut lengthways into 6 wedges
2 courgettes, cut into 1cm dice
1 tbs medium curry powder
4 tbs sunflower or vegetable oil
250g basmati rice
6 free range eggs
Salt and pepper
1. Preheat the oven to 200C, then add the onion wedges, and aubergine and courgette wedges to a large roasting tray together with the oil and curry powder and toss together thoroughly. Roast for 35 minutes, stirring regularly.
2. Whilst the vegetables are roasting, cook the rice. I have found that the best results are achieved if the rice is thoroughly rinsed prior to putting in the saucepan. Add salt and cover with cold water. Bring to the boil, stir, then simmer until the water has nearly all been absorbed. Simmer very gently for a further 10 minutes then remove from the heat and cover firmly.
3. Boil the eggs for approximately 6 minutes to ensure that the yolks are still slightly runny. Place in cold water to cool, then shell, peel and halve the eggs.
4. Break up grains of rice with a fork then add to the roasted vegetables. And more seasoning if required and serve, topped with the half hard-boiled eggs and further seasoning. Coriander also works well as a garnish to finish.