Roasted Eggplant Biryani

Place the eggplant on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast for 20-25 minutes, or until tender. TIP: Eggplant is done when it is very soft to the touch, roast it for a few more minutes if it is still firm!

While the eggplant is roasting, heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until the onion is soft. Add the Bengal curry paste and garlic and cook, stirring, for 1 minute, or until fragrant. TIP: The curry paste is a little peppery, add less if you prefer!

Add the basmati rice and currants to the saucepan and stir to coat. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for another 10 minutes, or until tender.

While the biryani is cooking, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds. Once the rice is done, add the baby spinach leaves and stir through until just wilted. Stir through the chopped coriander, almonds and roast eggplant.