Indian-Inspired Eggplant

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.

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.

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.

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.