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
1
Basmati Rice
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
3
Spring Onion
1
Cherry Tomatoes
5
Coriander
1
Greek Style Natural Yoghurt
(Contains Milk)
½
Nigella Seeds
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the aubergine in half lengthways and then cut in half lengthways again so that you have four strips. Mix ¼ tsp of salt, the tandoori spice and 1 tbsp of oil together in a small bowl. Massage this into the aubergine strips and then pop them 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.
Put a saucepan on medium heat and add 1 tbsp of oil. Cook the onions and red pepper for 3 mins with ¼ tsp of salt. Add the ginger and half the garlic and cook for 30 seconds more. Stir in the turmeric and basmati rice and then pour in 350ml of water. Bring to the boil and then stir in the vegetable stock pot. Pop on the lid and cook for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for another 10 mins.
As your rice cooks, chop the remaining ingredients. Remove the roots from the spring onions and finely chop. Cut the cherry tomatoes into quarters, roughly chop the coriander leaves and mix with the spring onions and the remaining garlic. Season with a pinch of salt and keep to one side.
Mix the yoghurt with the nigella seeds.
When your rice is cooked, add half your tomatoes, coriander and spring onion salsa and gently stir this through the rice.
Serve your aubergines on top of a generous pile of rice and finish with any remaining salsa and a few dollops of your yoghurt. Yum!
