2 fat garlic cloves, 1 finely chopped, the other finely grated
1 tbsp finely chopped ginger
1 red chilli, deseeded and chopped
1 tbsp cumin seeds
1 aubergine (about 350g), diced
150g pot plain bio-yogurt
250g pouch cooked wholegrain pilau rice
2 large handfuls baby spinach (about 75g)
1 tbsp chopped mint, plus a few extra leaves
Heat the oil in a non-stick wok or deep sauté pan and add the chopped garlic, ginger, chilli and cumin seeds. Cook, stirring, until the garlic has softened. Add the aubergine and stir-fry for about 1 min more, then cover the pan and let it steam-fry for about 7 mins, stirring every now and then until the aubergine is tender, but still holds its shape. While it cooks, mix the yogurt with the grated garlic and some seasoning.
Add the rice and spinach to the pan and cook briefly to heat the rice and wilt the spinach. Stir in the mint and serve with the garlicky yogurt scattered with a few extra mint leaves.