Spiced Indian Eggplants

with Chapatis and Basmati Rice
Enjoy these warmly spiced eggplants with fluffy rice and hearty chapatis!
295 Reviews
Cals 644 · Prot 21 · Carbs 146 · Fat 6
Vegan
Try Hello Chef Now
30 min
Spiced Indian Eggplants with Chapatis and Basmati Rice
Enjoy these warmly spiced eggplants with fluffy rice and hearty chapatis!
295 Reviews
Cals 644 · Prot 21 · Carbs 146 · Fat 6
Vegan
Try Hello Chef Now
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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 10*11*
2 Piece
Dressing
Lemon
0.5 Piece
Coconut sugar
10 Grams
Olive oil
3 Tbsp
Rice
Basmati rice
150 Grams
Water
300 ML

Allergens

*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2688 / 644
Fats (g) 6.2
of which saturated (g) 1.1
Carbohydrates (g) 146
of which sugars (g) 32.5
Fibers (g) 24.7
Proteins (g) 20.7
Salt (g) 1.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast eggplant

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.
Prep

2 Prep

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

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.
Stew

4 Stew

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

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.
Serve

6 Serve

Toss the baby spinach, carrot 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.
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