Tandoori Spiced Eggplant
with Roasted Veggies, Cilantro Rice and Nigella Seeds
Searing the eggplant halves before roasting adds a very unique smoky flavour! Paired with more roasted veggies and cilantro rice, this tandoori spiced dish is delightful!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
190 g
Yellow Bell Pepper
320 g
Baby Eggplant
113 g
Red Onion, chopped
10 g
Garlic
30 g
Ginger
10 g
Cilantro
1 tbsp
Tandoori Masala
(Contains Mustard)
¾ cup
Basmati Rice
1 unit
Vegetable Broth Concentrate
100 g
Greek Yogurt
(Contains Milk)
113 g
Cherry Tomatoes
1 tsp
Nigella Seeds
Not included in your delivery
Salt*
Oil*
Nutrition Values
Utensils
Instructions
Preheat your oven to 450°F (to roast the eggplant halves and veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut eggplants in half lengthwise. Score cut-side of each half with a 1/2-inch wide criss-cross pattern. (Don't cut through the skin!) Sprinkle each half with 2 tsp tandoori spice. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the eggplant halves, cut-side down. Sear until dark golden, 2-3 min. Remove the pan from the heat and transfer the eggplant, cut-side down, to a parchment-lined baking sheet. Roast in the centre of the oven, until the eggplant halves are tender, 20-22 min.
Meanwhile, mince or grate the garlic. Peel, then zest or mince 1 tbsp ginger. Roughly chop cilantro leaves and stems, keeping them separate. Heat a medium pot over medium heat. Add a drizzle of oil, then the cilantro stems, garlic and ginger. Cook until fragrant, 1 min. Add the rice, broth concentrate and 1 1/2 cups water. Bring to a boil over high heat.
When the water is boiling, reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, core, then cut the peppers into 1-inch cubes. On another baking sheet, toss the peppers, tomatoes, onions and remaining Tandoori spice with a drizzle of oil. Season with salt and pepper.
Roast the veggies in the centre of the oven, tossing halfway through cooking, until the veggies are tender, 10-12 min. Meanwhile, in a small bowl, mix together the yogurt, cilantro leaves and half the nigella seeds. Season with salt and pepper.
When the rice is done, fluff with a fork and stir in the remaining nigella seeds. Season with salt and pepper. Divide rice and veggies between plates. Top with eggplant halves and a dollop of nigella-yogurt.
