HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Spiced Eggplant
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
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.
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.