Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 25 mins till the water is absorbed. Take off the heat. Set aside, with the lid on, for 5 mins to finish cooking the rice.

While the rice cooks, halve the aubergines lengthways. Put on a baking tray or into a roasting tin, skin-side down. Score a criss-cross pattern into the flesh. Drizzle with 1 tsp oil each, then slide into the oven for 20 mins till they’ve started to soften.

While the aubergines cook, peel and grate the garlic and ginger. Halve the chilli and flick out the seeds if you prefer less heat. Chop the chilli. Finely grate or pare the zest from the lime, and juice it. Finely chop the parsley leaves. Mix the lime zest, juice, garlic, ginger, chilli and a quarter of the chopped parsley leaves together in a bowl.

Halve the nectarines and pop out the stones. Chop the nectarines and stir them into the lime and parsley. Taste and season with a little salt.

Mix a quarter of the pot of yogurt with 2 tsp mild curry powder and a pinch of salt. Remove the aubergines from the oven, dollop over the spiced yogurt, then bake for another 10 mins till golden.

Stir half the remaining parsley leaves into the rice. Serve the aubergines, with the rice and nectarine relish, topped with 1 tbsp yogurt each and the remaining parsley leaves.