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Tandoori Spiced Aubergine
Tandoori Spiced Aubergine

Tandoori Spiced Aubergine

with Tomato & Coriander Rice and Nigella Yoghurt

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!

Tags:
Spicy
Veggie
Allergens:
Celery
Sulphites
Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Tandoori Masala Spice

1

Red Onion

1

Red Pepper

2

Garlic Clove

½

Ginger

½

Turmeric

150

Basmati Rice

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

3

Spring Onion

1

Cherry Tomatoes

1

Coriander

1

Greek Style Natural Yoghurt

(Contains: Milk)

½

Nigella Seeds

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)460 kcal
Energy (kJ)1925 kJ
Fat5 g
of which saturates2 g
Carbohydrate88 g
of which sugars21 g
Protein16 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grater
Large Frying Pan
Lid
Plate

Instructions

Roast the Aubergine
1

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.

Prep the Veggies
2

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).

Cook the Rice
3

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.

Make the Salsa
4

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.

Finish Off
5

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
6

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!

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