Indian-Inspired Eggplant

🥘 Ingredients

• basmati rice
  1 c
• cilantro
  2 tbsp
• eggplant
  1 unit
• garlic
  2 cloves
• ginger
  1 tbsp
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• pepper
  ¼ tsp
• red bell pepper
  1 unit
• salt
  ½ tsp
• shallot
  1 unit
• tandoori spice
  1 tsp
• veggie stock concentrate
  1 unit
• water
  2¼ cups
• yogurt
  ¼ cup

🍳 Cookware

• oven
• baking sheet
• large pan
• small bowl

1. 

   1

   eggplant tandoori spice shallot red bell pepper garlic ginger basmati rice veggie stock concentrate cilantro yogurt pepitas olive oil salt pepper water

   eggplant: 1 unit, tandoori spice: 1 tsp, shallot: 1 unit, red bell pepper: 1 unit, garlic: 2 cloves, ginger: 1 tbsp, basmati rice: 1 c, 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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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 .
5. 

   5

   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 .
6. 

   6

   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.
7. 7

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