Tandoori Spiced Aubergine
with Tomato and Coriander Rice and Nigella Yoghurt
Our chef André isn’t a vegetarian but his veggie friends absolutely love this dish - he makes it whenever they come over - because they demand it! So get cooking his tandoori spiced aubergine!
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Tandoori Masala Spice
1
Red Onion
1
Red Pepper
2
Garlic Clove
1
Ginger
½
Ground Turmeric
175
Basmati Rice
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
3
Spring Onion
1
Plum Tomatoes
1
Coriander
1
Greek Style Natural Yoghurt
(Contains Milk)
½
Nigella Seeds
Not included in your delivery
350
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Cut the aubergine in half lengthways and then slice in half lengthways again so that you have four strips. Mix a pinch of salt, the tandoori spice mix (use less if you don't like things too spicy) and a glug of oil together in a small bowl. Massage this into your aubergine and then pop it on a baking tray. Roast for 25 mins on the middle shelf of your oven.
Cut the red onion in half through the root, peel and chop into small cubes (½cm is perfect!). Remove the core from the red pepper and chop into 1cm cubes. Peel and grate the garlic and ginger (or use a garlic press if you have one). Then peel the ginger using the edge of a spoon, and grate.
Put a saucepan on medium heat and add a glug of oil. Cook your onion and pepper for 3 mins with a pinch of salt. Add your ginger and half your garlic and 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, then stir in the vegetable stock pot. Pop the lid on and cook for 10 mins. After 10 mins, remove from the heat and leave your rice, with the lid, on to finish cooking in its own steam for another 10 mins.
As your rice cooks, prepare the remaining ingredients. Remove the root from the spring onion and finely chop. Cut the cherry tomatoes into quarters. Roughly chop the coriander and mix with your spring onion, cherry tomatoes and your remaining garlic. Season with a pinch of salt and keep to one side. This is your salsa.
Mix the yoghurt with the nigella seeds.
When your rice is cooked, add half your salsa and gently stir it through your rice.
Serve your spiced aubergine on top of a generous pile of rice and finish with a few dollops of nigella yoghurt and your remaining salsa.. Yum!
