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Spiced Butternut and Aubergine Naan

Spiced Butternut and Aubergine Naan

with Fig Jam, Salad and Yoghurt Dressing
3.5(169)
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Calories
: 
873 kcal
Protein
: 
27g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Butternut Squash

1

Aubergine

(May contain traces of: Celery)

1

Ras-el-Hanout

1

Red Onion

1

Baby Gem Lettuce

50

Greek Style Salad Cheese

(Contains: Milk)

75

Greek Style Natural Yoghurt

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

40

Fig Jam

Not included in your delivery

1

Olive Oil for the Dressing

Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat22.8 g
of which saturates7.7 g
Carbohydrate142.9 g
of which sugars52.3 g
Protein27 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl

Instructions

PDF
Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Trim the aubergine, then cut into roughly 2cm pieces.

Roast the Veg
2

Pop the aubergine and butternut onto a large baking tray.

Drizzle with oil, sprinkle with the ras el hanout, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast until the veg is golden and tender, 30-35 mins.

Add the Onion
3

Meanwhile, halve and peel the red onion, then cut each half into 2cm wide wedges.

Halfway through roasting, turn the butternut and aubergine, then add the onion to the tray.

Stir together, then roast for the remaining time.

Finish the Prep
4

Meanwhile, crumble the Greek style salad cheese into small pieces. Trim the baby gem, halve lengthways, then thinly slice.

In a small bowl, combine the yoghurt with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix well, then set the yoghurt dressing aside.

Pop the naans onto a baking tray.

Bring on the Fig Jam
5

When the veg has 5 mins of roasting time left, add the fig jam to the tray and carefully mix well to coat.

Return to the oven and pop the naans on the middle shelf at the same time to warm until starting to turn golden, 3-4 mins.

Assemble and Serve
6

When everything's ready, pop the naans onto your plates.

Top with the roasted veg, baby gem lettuce and Greek style salad cheese, then drizzle over the yoghurt dressing.

Enjoy!

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