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!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

190 g

Yellow Bell Pepper

320 g

Baby Eggplant

113 g

Red Onion, chopped

10 g


30 g


10 g


1 tbsp

Tandoori Masala


¾ cup

Basmati Rice

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt


113 g

Cherry Tomatoes

1 tsp

Nigella Seeds

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories504 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber10 g
Protein17 g
Cholesterol5 mg
Sodium679 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Garlic Press
Medium Pot
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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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.