Egg and coriander curry with roasted aubergine purée

Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Wrap the whole garlic bulb in kitchen foil and roast in the oven for 30–40 minutes until completely soft.

2. To make the egg and coriander curry, boil the eggs in a pan of boiling water for 8 minutes, then cool under cold running water before peeling. Set aside.

3. Toast the coriander seeds in a dry frying pan over a medium heat for a few minutes until fragrant. Remove from the heat, crush the coriander seeds in a pestle and mortar, then set aside.

4. Use the pestle and mortar (or a food processor) to make a paste from the coriander, garlic, ginger and chilli. Loosen the paste with a splash of water, season with salt and set aside.

5. Heat the oil in a pan over a medium heat. Fry the onions for 10 minutes along with the cinnamon stick and bay leaf, then add the mustard seeds and half of the toasted coriander seeds, reserving the rest for garnish. Allow the spices to crackle and pop for a minute, then add the stock. Add the eggs to the pan so they can reheat. Simmer until the volume of liquid has reduced by three-quarters. Taste and season.

6. To make the roasted aubergine purée, cook the aubergine directly over the gas flame until charred all over. Transfer to a baking tray and cook in the oven until the aubergine is completely soft. Remove from the oven and carefully scrape the aubergine flesh into a mixing bowl. Squeeze the roasted garlic flesh into the bowl and stir in the olive oil and lemon juice. Set aside until ready to serve.

7. When ready to serve the egg and coriander curry, remove the eggs and stir in the reserved coriander paste. Add vinegar and salt, to taste. Slice the eggs in half.

8. To serve, spoon the yoghurt onto a serving dish, make a well in the centre and spoon in the aubergine purée. Scatter over the coriander seeds, then top with the curry and eggs. Garnish with micro coriander.