I originally found this recipe on the Hello Fresh website but as it isn’t there any more I’m going to share it with a you as it was just too darned tasty to keep to myself. It was ridiculously filling – in fact we couldn’t eat the whole lot and ended up keeping some of the rice for a salad the next day.
1 large aubergine
1 tbsp Tandoori spice mix
1 red onion, diced
1 red pepper, diced
2 garlic cloves, chopped
1 tbsp grated ginger
1/2 tsp turmeric
1 vegetable stock cube
2 spring onions, chopped
150g brown rice
150g cherry tomatoes, quartered
1 small bunch coriander, chopped
150ml natural yogurt
1/2 tsp nigella seeds
Cut the aubergine in half lengthways and then cut in half lengthways again so that you have four strips.
Mix 1⁄4 tsp of salt, the tandoori spice and 1 tbsp of oil together in a small bowl. Massage this into the aubergine strips and then pop them on a baking tray. Roast for 25 mins at 200c. Remove from the oven and keep warm under foil until required.
Heat a glug of rapeseed oil in a large lidded frying pan and add the onion and pepper and season with salt. Cover and cook over a fairly high heat until soft but not browned. Add the ginger and half the garlic and cook for a further 2 minutes. Add the turmeric and rice, stir well to mix, then pour in 400 ml cold water. Bring to the boil and then stir in the crumbled stock cube. Pop on the lid and cook for 20 min, stirring frequently to check the mix isn’t drying out. If necessary add more water until the rice is al dente. Once the rice is almost cooked and the liquid is absorbed, add the tomatoes, remove from the heat and leave with the lid on for a further 10 minutes so that the rice finishes cooking in its own steam.
Mix the remaining garlic, spring onions and coriander together and stir half into the rice.
Mix the yogurt with the nigella seeds.
Pile the rice onto serving dishes, place two aubergine strips on the top and finish with a good dollop of the yogurt dressing. Sprinkle on the remaining spring onion mix and serve.