How To Make Spiced Aubergine Pilaf with Poached Eggs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large aubergines, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp chili flakes
- 1 cup basmati rice
- 2 cups vegetable broth
- 4 eggs
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
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Heat some oil in a large skillet over medium heat. Add the diced aubergines and cook until golden brown. Remove from skillet and set aside.
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In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
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Add the cumin powder, coriander powder, turmeric powder, and chili flakes to the skillet. Cook for 1 minute to release the flavors.
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Add the basmati rice to the skillet and stir well to coat the grains with the spices.
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Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and fluffy.
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Meanwhile, poach the eggs in a separate pot of simmering water for about 3-4 minutes or until the whites are set but the yolks are still runny.
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Once the rice is cooked, add the cooked aubergines back to the skillet and stir gently to combine.
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Season with salt to taste.
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To serve, spoon the spiced aubergine pilaf onto plates and top each serving with a poached egg.
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Garnish with fresh coriander leaves.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 510mg
- Total Carbohydrates : 52g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 12g
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