Vegeree from Hugh Fearnley Whittingstall: River Cottage Veg Everyday!

I love a good kedgeree and it is possible to create a similarly satisfying dish without fish. Roasted aubergines are the key.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190C/gas mark 5. Slice onions from root to tip into eighths, keeping them together at the root end. Quarter the aubergine lengthways, then cut each quarter into 1cm thick slices. Cut courgettes into 1cm thick slices.

Step 2

Toss all the veg in a large roasting tray. Pour over oil, sprinkle with curry powder and add salt and pepper. Toss together again. Roast for 40 minutes, stirring 2 or 3 times.

Step 3

Rinse rice, then put into a saucepan, add salt and pour on enough water to cover by 2cm. Bring to the boil, stir once, then simmer until water is nearly all absorbed (there should be deep steam holes in the surface). Cover pan with a damp tea towel and a tight-fitting lid and turn heat as low as possible. Cook for 10 minutes. Turn off heat and leave for 5 minutes. Remove lid and use a fork to separate the rice. Chop the coriander roughly.

Step 4

Boil eggs for 7 minutes. Run under cold water, leave until cool. Shell, peel and halve the eggs. Toss the rice with the vegetables. Taste and add salt and pepper if you think it is needed. Serve topped with the halved boiled eggs and a grinding of black pepper. Cut the lemon into wedges, add the chopped coriander and you are ready to serve.