HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Spiced Aubergine
Tandoori Spiced Aubergine

Tandoori Spiced Aubergine

with Tomato & Coriander Rice and Nigella Yoghurt

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Our chef André isn’t a vegetarian but his veggie friends absolutely love this dish and ask for it it whenever they come round. We're sure you'll love it too. Just be careful who you feed it to, or you might end up with your own set of demanding houseguests!


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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 tbsp

Tandoori Masala Spice

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

2 unit(s)

Garlic Clove

½ unit(s)


½ tsp


150 grams

Basmati Rice

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

3 unit(s)

Spring Onion

1 punnet(s)

Cherry Tomatoes

1 bunch(es)


1 pot(s)

Greek Style Natural Yoghurt


½ tsp

Nigella Seeds

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1925 kJ
Energy (kcal)460 kcal
Fat5.0 g
of which saturates2.0 g
Carbohydrate88 g
of which sugars21.0 g
Protein16 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Large Pan
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C. Cut the aubergine lengthways into four strips. Mix a pinch of salt, the tandoori spice (don't use it all if you're not a fan of heat) and a glug of oil together in a small bowl. Massage this into the aubergine and then pop it on a baking tray. Roast on the middle shelf of your oven for 25 mins.


Halve, peel and chop the red onion into ½cm pieces. Halve, remove the core from the red pepper and chop into 1cm cubes. Peel and grate the garlic and ginger (or use a garlic press).


Heat a glug of oil in a large saucepan on medium heat. Add the onion and pepper and cook until soft, 3 mins. Add the ginger and half the garlic. Cook for 30 seconds more. Stir in the turmeric and basmati rice and then pour in the water (amount specified in the ingredient list). Bring to the boil and then stir in the vegetable stock pot.


Pop a lid on and cook for 10 mins. After this, remove from the heat, set aside and leave the rice to finish cooking in its own steam for another 10 mins. As the rice cooks, remove the root from the spring onion and thinly slice. Quarter the cherry tomatoes. Roughly chop the coriander (stalks and all). Put these in a small bowl with the remaining garlic to make a chunky salsa. Season with a pinch of salt and keep to one side.


When your rice is cooked, add half the salsa and gently stir it through the rice. Also mix the nigella seeds into the yoghurt


Serve your aubergine on top of a generous pile of rice and finish with some of the remaining salsa and a few dollops of yoghurt. Yum!