Curried Aubergine Rice | BOSH!

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Step 1

Step 1

Step 2

Trim the top and bottom of the aubergine and cut longways into 1cm thick wedges.

Step 3

Add the yoghurt, curry powder, juice of half a lemon, a good pinch of salt and pepper into a roasting pan and stir to combine.

Step 4

Add the aubergine to the pan and stir to cover and coat.

Step 5

Step 2

Step 6

Warm 2 tbsp vegetable oil in a frying pan, cover the bottom of the pan with aubergine wedges and fry over medium high heat for 3-4 minutes on each side until golden.

Step 7

Transfer the wedges to a plate and repeat with the remaining aubergine wedges.

Step 8

Step 3

Step 9

Prepare the onions

Step 10

Peel and finely slice the onions.

Step 11

Peel and grate the garlic and ginger.

Step 12

Warm the oil in the pan over a medium heat, add the cumin seeds, cardamom seeds, star anise and bay leaves to the pan and fry for a couple of minutes to wake up the spices.

Step 13

Add the onion to the pan with a pinch of salt and stir to combine.

Step 14

Put the lid on and sweat the onions for 3-4 minutes, stirring occasionally to prevent catching.

Step 15

Remove the lid and fry the onion for a further 3-4 minutes until golden.

Step 16

Add the garlic, ginger and turmeric to the pan, stir to combine and fry for 2-3 minutes.

Step 17

Add the sugar, stir to combine and take the pan off the heat.

Step 18

Prepare the rice

Step 19

Microwave the rice according to package directions.

Step 20

Step 4

Step 21

Build the dish

Step 22

Finely slice the coriander and mint.

Step 23

Transfer the onions to a plate.

Step 24

Add one pack of rice to the pan and stir to coat in the flavour-packed oil that remains in the pan.

Step 25

Sprinkle ⅓ of the onions over the rice, sprinkle ⅓ of the aubergine over the onions, sprinkle over ⅓ of the mint and coriander and squeeze over a little lemon juice.

Step 26

Repeat the process to create a second layer.

Step 27

For the final layer, spread the last bag of rice over the top, spoon over the onions, put one of the star anise in the middle of the rice and create a fan pattern on the top of the rice with the remaining aubergine.

Step 28

Garnish with any remaining coriander and mint.

Step 29

Step 5

Step 30

Put the lid on the pan, turn the heat up to medium and warm the dish through for 5-6 minutes.

Step 31

Remove the lid, serve the rice into bowls and serve immediately.