Soft-boiled eggs with black rice and eggplants

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 1 eggplant
• 4 tbsp olive oil
• 1 lemon
• ½ tsp cardamom seeds
• ¼ tsp chili flakes
• ¼ tsp cumin
• 3 oz kale
• 9 oz black rice
• 2 eggs
• 1 oz greek yogurt
• 1 half pack parsley

TOOLS

• 1 bowl
• 1 oven
• 1 roasting tin
• 1 squeezer
• 1 knife
• 1 pan
• 1 frying pan
• 1 wooden spoon

Chop an eggplant.

Squeeze a lemon with a squeezer.

Heat 4 cups of water in a pan for 2 minutes, then add 2 eggs and cook for 8 minutes.

Preheat the oven for 390°F for 12-15 minutes.

Combine eggplant, 2 tbsp olive oil, and half of the lemon juice in a roasting tin.

Put the roasting tin in the oven and cook for 35 minutes to get roasted eggplants.

Heat 1 tbsp olive oil in a frying pan. Stir in cardamom seeds, 1 tbsp olive oil, chili flakes, cumin, and kale with a wooden spoon. Cook for 5 minutes while stirring occasionally, then add black rice and 2.25 cups of water. Cook for 25 minutes, then add roasted eggplants along with the rest of the lemon juice, 1 tsp salt, and 1 tsp black pepper.

Peel the cooked eggs with a spoon and cut it in half.

Transfer black rice and eggplants to a bowl. Top with greek yogurt and eggs.

It’s ready to be served !