1 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp finely chopped ginger
1 red chili, deseeded and chopped
1 tbsp cumin seeds
1 eggplant(about 350g), diced
150g pot lactose free cream
250g pouch cooked wholegrain pilau rice
2 large handfuls baby spinach (about 75g)
1 tbsp chopped mint, plus a few extra leaves
1 lemon, zest and juice of ½
Heat the oil in a non-stick wok or deep sauté pan and add the ginger, chili and cumin seeds.
Add the eggplant 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 eggplant is tender, but still holds its shape.
While it cooks, mix the lactose free cream with the garlic infused oil and some lemon zest and juice.
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 lactose free cream scattered with a few extra mint leaves.
Recipe adapted from: Good Food