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Soft-boiled eggs with black rice & aubergine New-recipe-icon

This easy veggie black rice salad with roasted aubergine is a perfect pick-me-up supper or a simple lunch. Top with a soft-boiled egg and a yogurt dressing

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 872
  • Carbohydrates 96
  • Saturated Fat 8
  • Sugar 6
  • Protein 21
  • Fat 42
  • Fibre 12
  • Salt 0.3

Nutrition per serving

  • Calories 872
  • Carbohydrates 96
  • Saturated Fat 8
  • Sugar 6
  • Protein 21
  • Fat 42
  • Fibre 12
  • Salt 0.3

Ingredients

  • 1 small aubergine, cut into cubes
  • 4 tbsp olive oil
  • 1 lemon, juiced
  • ½ tsp cardamom seeds (without pods)
  • ¼ tsp chilli flakes
  • ¼ tsp cumin
  • 90g kale or spring greens
  • 250g pouch black rice (we used Gallo)
  • 2 medium eggs, soft-boiled for 6 mins
  • 30g Greek yogurt
  • ½ small pack parsley, leaves picked

Method

  1. Heat oven to 180C/160C fan/ gas 4. Put the aubergine in a roasting tin, toss in 1/2 the olive oil and 1/2 the lemon juice. Cook for 35-40 mins until softened.

  2. When the aubergines are cooked through, tip the cardamom seeds into a frying pan, toast a little, then add the remaining olive oil and toast the spices. Add the kale and allow to wilt for 5-6 mins. Add the rice (with 100ml water if the pack instructs) and cook for 2 mins. Add the aubergine and give a good stir to combine everything. Season and add more lemon juice if necessary.

  3. To serve, peel the boiled eggs and slice in half. Divide the rice between two bowls, add half the yogurt to each, then top with an egg and the parsley.

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