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Indian-Inspired Eggplant

Indian-Inspired Eggplant

with Tandoori-Spiced Basmati Rice and Cilantro Yogurt Sauce

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The name tandoori is derived from tandoor, a type of brick and clay oven used throughout India that lends a distinctly smoky taste to everything from veggies and meat to naan bread. In this recipe, we’ve recreated the bold and pungent flavors with the help of a special Tandoori spice blend made with equal parts turmeric, cardamom, paprika, and coriander.

Tags:Veggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Eggplant

1 tablespoon

Tandoori Spice

1 unit

Shallot

1 unit

Red Bell Pepper

2 clove

Garlic

1 thumb

Ginger

¾ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

¼ ounce

Cilantro

1 unit

Yogurt

(ContainsMilk)

1 ounce

Pepitas

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2205 kJ
Calories527 kcal
Fat15 g
Saturated Fat1 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber7 g
Protein21 g
Cholesterol5 mg
Sodium266 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve eggplant lengthwise, then slice each half into 1-inch wedges. Core, seed, and dice bell pepper into ½-inch cubes. Halve, peel, and finely dice shallot. Peel and mince ginger. Mince garlic. Finely chop cilantro.

2

Toss eggplant on a baking sheet with a large drizzle of olive oil, 1/2 tsp tandoori spice, and a large pinch of salt and pepper. Roast 10-12 minutes, turn, then finish roasting until soft and golden brown, another 10-12 minutes.

3

Heat a drizzle of olive oil in a large pan over medium-high heat. Add peppers and shallots, and toss until softened, 3-4 minutes. Add ginger, garlic, and 1/2 tsp tandoori spice. Toss until fragrant, about 1 minute.

4

Add rice and toss to coat. Add 1¾ cups water and stock concentrate, and bring to a boil. Reduce to a low simmer, and cover until tender, about 15 minutes.

5

In a small bowl, combine yogurt, half of the cilantro, and remaining 1/2 tsp Tandoori spice. Season with salt and pepper, and thin to a drizzling consistency with 1 TBSP or so of water.

6

Serve roasted eggplant on a bed of rice. Drizzle with yogurt sauce, and finish with a sprinkle of cilantro and pepitas.