Spiced Indian Eggplants

with Chapatis and Basmati Rice

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Roast eggplant

Preheat the oven to 200°C/180°C fan. Peel and chop the eggplant into bite-sized pieces. Place them onto a baking tray. Drizzle with oil and season with a pinch of salt. Roast for 15-25 min or until starting to soften. Once the eggplants are soft, mash them on the baking tray.

photo

2 Prep

Meanwhile, roughly chop the tomatoes. Peel and finely chop the garlic and onion. Finely chop the fresh coriander (stalks included).

photo

3 Cook rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

4 Stew

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the nigella seedsonionsgarlic and ginger paste. Fry for 3 min. Add the tomatoeschilli powder (spicy!)coriander powderturmeric and salt. Cover and cook for 7 min or until the tomatoes soften. Add the eggplants. Cover and cook for 4 min further.

photo

5 Prep salad

Meanwhile, peel the carrot then continue peeling it until you are left with a pile of carrot ribbons. Quarter the radish. Slice the lemon and juice half of it into a bowl. Add the coconut sugar, a pinch of salt and the olive oil. Whisk. This is your dressing.

photo

6 Serve

Toss the baby spinachcarrot ribbons and red radish in the dressing. Warm the chapatis in a microwave for 30 sec. Divide the mashed eggplants and rice among bowls and serve the salad and chapatis on the side. Top the eggplant stew with the chopped coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli powder!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Enjoy these warmly spiced eggplants with fluffy rice and hearty chapatis!

Cooking Time: 30 min

Cals 540 · Prot 14 · Carbs 118 · Fat 3

Dairy-Free

Ingredients

Number of people

Eggplants

Eggplant 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomatoes 2 Piece
Garlic cloves 3 Piece
Red onion 1 Piece
Fresh coriander 15 Grams
Nigella seeds 5 Grams
Ginger paste 10 Grams
Chilli powder 2 Grams
Coriander powder 4 Grams
Turmeric powder 2 Grams

Sides

Carrot 1 Piece
Red radish 125 Grams
Baby spinach 60 Grams
Chapati 2 Piece

Dressing

Lemon 0.5 Piece
Coconut sugar 10 Grams
Olive oil 3 Tbsp

Rice

Basmati rice 150 Grams
Water 300 ML

Enjoy these warmly spiced eggplants with fluffy rice and hearty chapatis!

Cooking Time: 30 min

Cals 540 · Prot 14 · Carbs 118 · Fat 3

Dairy-Free

Instructions

photo

1 Roast eggplant

Preheat the oven to 200°C/180°C fan. Peel and chop the eggplant into bite-sized pieces. Place them onto a baking tray. Drizzle with oil and season with a pinch of salt. Roast for 15-25 min or until starting to soften. Once the eggplants are soft, mash them on the baking tray.

photo

2 Prep

Meanwhile, roughly chop the tomatoes. Peel and finely chop the garlic and onion. Finely chop the fresh coriander (stalks included).

photo

3 Cook rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

4 Stew

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the nigella seedsonionsgarlic and ginger paste. Fry for 3 min. Add the tomatoeschilli powder (spicy!)coriander powderturmeric and salt. Cover and cook for 7 min or until the tomatoes soften. Add the eggplants. Cover and cook for 4 min further.

photo

5 Prep salad

Meanwhile, peel the carrot then continue peeling it until you are left with a pile of carrot ribbons. Quarter the radish. Slice the lemon and juice half of it into a bowl. Add the coconut sugar, a pinch of salt and the olive oil. Whisk. This is your dressing.

photo

6 Serve

Toss the baby spinachcarrot ribbons and red radish in the dressing. Warm the chapatis in a microwave for 30 sec. Divide the mashed eggplants and rice among bowls and serve the salad and chapatis on the side. Top the eggplant stew with the chopped coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli powder!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Ingredients

Number of people

Eggplants

Eggplant 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomatoes 2 Piece
Garlic cloves 3 Piece
Red onion 1 Piece
Fresh coriander 15 Grams
Nigella seeds 5 Grams
Ginger paste 10 Grams
Chilli powder 2 Grams
Coriander powder 4 Grams
Turmeric powder 2 Grams

Sides

Carrot 1 Piece
Red radish 125 Grams
Baby spinach 60 Grams
Chapati 2 Piece

Dressing

Lemon 0.5 Piece
Coconut sugar 10 Grams
Olive oil 3 Tbsp

Rice

Basmati rice 150 Grams
Water 300 ML
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...