Spiced Indian Eggplants

Name: Spiced Indian Eggplants with Chapatis and Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Eggplant; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Piece of Tomatoes; 3 Piece of Garlic cloves; 1 Piece of Red onion; 15 Grams of Fresh coriander; 5 Grams of Nigella seeds; 10 Grams of Ginger paste; 2 Grams of Chilli powder; 4 Grams of Coriander powder; 2 Grams of Turmeric powder; 1 Piece of Carrot; 125 Grams of Red radish; 60 Grams of Baby spinach; 2 Piece of Chapati; 1 Piece of Lemon; 10 Grams of Coconut sugar; 3 Tbsp of Olive oil; 150 Grams of Basmati rice; 300 ML of Water

with Chapatis and Basmati Rice

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

Cals 642 · Prot 21 · Carbs 144 · Fat 7

Vegan

30 min

Spiced Indian Eggplants with Chapatis and Basmati Rice

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

Cals 642 · Prot 21 · Carbs 144 · Fat 7

Vegan

Ingredients

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 3*13*

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

*3 Sesame Seeds, *13 Mustard, *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)	2680 / 642
Fats (g)	7
of which saturated (g)	1.1
Carbohydrates (g)	144
of which sugars (g)	29.1
Fibers (g)	24.7
Proteins (g)	21.1
Salt (g)	1.3

*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

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.

2 Prep

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

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.

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.

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.

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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