1 chicken stock cube freshly ground salt and black pepper 1 mugful (about 200g) basmati rice For the zhug: 2 garlic cloves 1 teaspoon cardamom pods ½ teaspoon caraway seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 large bunch of fresh coriander, roughly chopped 1 large bunch of fresh flat-leaf parsley, roughly chopped
Remove from the pan, leave to drain on kitchen paper, then sprinkle with salt. To make the zhoug, put all the ingredients in a food processor and blitz to a smooth paste. For the tahini sauce, put the tahini paste, water, lemon juice, garlic and a pinch of salt in a bowl.
Spoon a tablespoon of tahini sauce over each, then arrange overlapping slices of aubergine on top. Drizzle over some more tahini, without completely covering the aubergines. Season each egg slice, and lay on top of the aubergine. Drizzle more tahini on top and spoon over as much zhoug as you like – be careful, it's hot!
Instead of making zhoug you can use a commercial savoury chilli sauce such as sriracha. First make the marinade. Combine the lemon juice, garlic and ginger in a large bowl. Dry-fry the spices on medium heat until their aroma is released and then add these to the bowl, along with 1 teaspoon of salt and ¾ teaspoon of black pepper.