Indian-Inspired Eggplant

🥘 Ingredients

• basmati rice
  1.5 c
• cilantro
  1/4 oz
• eggplant
  2 unit
• garlic
  2 clove
• ginger
  1 thumb
• olive oil
  2 tbsp
• pepitas
  2 oz
• pepper
• red bell pepper
  2 unit
• salt
• shallot
  1 unit
• tandoori spice
  1 tbsp
• veggie stock concentrate
  2 unit
• yogurt
  1 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve eggplant lengthwise, then slice each half into 1-inch wedges. Core, seed, and dice red bell pepper into 1/2-inch cubes. Halve, peel, and finely dice shallot . Peel and mince ginger . Mince garlic . Finely chop cilantro .

   eggplant: 2 unit, red bell pepper: 2 unit, shallot: 1 unit, ginger: 1 thumb, garlic: 2 clove, cilantro: 1/4 oz
2. 

   2

   Toss eggplant on a baking sheet with a large drizzle of olive oil , 1/2 tsp of the tandoori spice , and a large pinch of salt and pepper . Roast ⏱️ 12 minutes , turn, then finish roasting until soft and golden brown, another ⏱️ 12 minutes .

   olive oil: 2 tbsp, tandoori spice: 1 tbsp, salt, pepper
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add peppers and shallots, and toss until softened ⏱️ 4 minutes . Add ginger, garlic, and 1/2 tsp tandoori spice. Toss until fragrant, about ⏱️ 1 minute .
4. 

   4

   Add basmati rice and toss to coat. Add 1 3/4 cups water and veggie stock concentrate , and bring to a boil. Reduce to a low simmer, and cover until tender, about ⏱️ 15 minutes .

   basmati rice: 1.5 c, veggie stock concentrate: 2 unit
5. 

   5

   In a small bowl , combine yogurt , half of the cilantro, and remaining 1/2 tsp tandoori spice. Season with salt and pepper, and thin to a drizzling consistency with 1 tbsp or so of water.

   yogurt: 1 unit
6. 

   6

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

   pepitas: 2 oz