---
title: Indian-Inspired Eggplant
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tandoori-spice-eggplant-580133964cdfb56dde2d8f63
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Veggie
rating: 3.5
rating_count: 548
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bold tandoori spices and smoky roasted eggplant
  - theme: Ease
    text: Simple one-pan rice and quick assembly
image: "https://images.recipes.furrysalamander.com/indian-inspired-eggplant.avif"
---
@eggplant{1%unit}
@tandoori spice{1%tsp}
@shallot{1%unit}
@red bell pepper{1%unit}
@garlic{2%cloves}
@ginger{1%tbsp}
@basmati rice{1%cup}
@veggie stock concentrate{1%unit}
@cilantro{2%tbsp}
@yogurt{¼%cup}
@pepitas{2%tbsp}
@olive oil{2%tbsp}
@salt{½%tsp}
@pepper{¼%tsp}
@water{2¼%cups}

Preheat #oven{} to 450°F. Trim and halve eggplant lengthwise, then slice each half into 1-inch wedges. Core, seed, and dice red bell pepper into ½-inch cubes. Halve, peel, and finely dice shallot. Peel and mince ginger. Mince garlic. Finely chop cilantro.

Toss eggplant on a #baking sheet{} with a large drizzle of olive oil, ½ tsp tandoori spice, and a large pinch of salt and pepper. Roast ~{10%minutes}, turn, then finish roasting until soft and golden brown ~{10%minutes}.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add red bell pepper and shallot, and toss until softened ~{3%minutes}. Add ginger, garlic, and remaining ½ tsp tandoori spice. Toss until fragrant ~{1%minute}.

Add basmati rice and toss to coat. Add 1¾ cups water and veggie stock concentrate, and bring to a boil. Reduce to a low simmer, and cover until tender ~{15%minutes}.

In a #small bowl{}, combine yogurt, half of the cilantro, and remaining tandoori spice if needed. Season with salt and pepper, and thin to a drizzling consistency with 1 tbsp water.

Serve roasted eggplant on a bed of basmati rice. Drizzle with yogurt sauce, and finish with a sprinkle of cilantro and pepitas.