Rich and meaty in texture, the mighty aubergine is the showstopper in this vegetarian dish. Seasoned with our pasanda spice blend (an earthy mix of cumin, black peppercorns, ground turmeric, cloves, cardamom, fenugreek, chilli and cinnamon) and served on a bed of golden rice, this is the perfect dish to knock together mid week.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pasanda Style Seasoning
Vegetable Stock Pot(ContainsCelery, Sulphites)
Greek Style Yoghurt(ContainsMilk)
Red Bullet Chilli
Preheat your oven to 200°C. Remove the stalk top from the aubergine and slice into 1cm thick rounds. Halve, peel and thinly slice the red onion into half moons. Halve, then remove the core from the red pepper and chop into 1cm cubes. Peel and grate the ginger and garlic (or use a garlic press). Halve the red chilli lengthways, deseed and finely chop.
Mix a pinch of salt, the pasanda spice blend (add less if you don't like spice!) and the olive oil (amount specified in the ingredient list) together in a large mixing bowl. Add the aubergine and onion and coat in the oil. Pop the aubergine and onion on a baking tray, making sure the aubergine slices don't overlap! Roast on the middle shelf of your oven until the aubergine is soft and golden, 20-25 mins, turn halfway through.
Meanwhile, heat a glug of oil in a large saucepan on medium heat. Add the pepper, stirring frequently and cook until soft, 3-4 mins. Add the ginger and the garlic. Cook for 1 minute more. Stir in the turmeric, basmati rice, water (amount specified in the ingredient list) and vegetable stock pot. Stir well to dissolve and bring the mixture to the boil.
Reduce the heat to low and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
While the rice and aubergine cook, roughly chop the coriander (stalks and all). Spoon the Greek yoghurt into a small bowl. Stir in half the coriander and the nigella seeds.
Fluff up the rice with a fork and stir through a little of the coriander. Taste and add some salt and pepper if necessary. Serve the Indian spiced aubergine on top of a generous portion of golden rice and finish with dollops of nigella yoghurt and a sprinkling of remaining coriander. Add some red chilli for a real kick. Enjoy!