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Tandoori Spiced Eggplant

Tandoori Spiced Eggplant

with Roasted Veggies, Cilantro Rice and Nigella Seeds

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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!

Tags:VeggieSpicy
Allergens:Mustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

190 g

Yellow Bell Pepper

320 g

Baby Eggplant

113 g

Red Onion, cubes

10 g

Garlic

30 g

Ginger

10 g

Cilantro

1 tbsp

Tandoori Masala

(ContainsMustard/Moutarde)

¾ cup

Basmati Rice

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt

(ContainsMilk/Lait)

113 g

Cherry Tomatoes

1 tsp

Nigella Seeds

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories504 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber10 g
Protein17 g
Cholesterol5 mg
Sodium679 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Garlic Press
Zester
Medium Pot
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.