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Indian-Inspired Eggplant

with Tandoori-Spiced Basmati Rice and Cilantro Yogurt Sauce

Indian-Inspired Eggplant

Smoky eggplant meets fragrant tandoori-spiced basmati rice, finished with a cool cilantro yogurt sauce for a vibrant, Indian-inspired vegetarian meal.

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Ingredients

For 2 servings

  • ¾ cup Basmati Rice
  • ¼ ounce Cilantro
  • 1 unit Eggplant
  • 2 clove Garlic
  • 1 thumb Ginger
  • 1 ounce Pepitas
  • 1 unit Red Bell Pepper
  • 1 unit Shallot
  • 1 tablespoon Tandoori Spice
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yogurt

Additional Ingredients

  • 1 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Indian-Inspired Eggplant
American
PDF
DifficultyEasy
Total Time35m
Calories527
Protein21g
Carbs80g
Fat15g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free or vegan needs, replace the yogurt with a plain unsweetened coconut or soy yogurt. If you avoid seeds, skip the pepitas and use toasted cashews or sunflower seeds instead, or leave them off entirely.

What to serve with it

Serve with warm naan or roti and a simple cucumber-tomato salad to round out the spiced rice and creamy yogurt. A lemon wedge or mango chutney adds brightness and a sweet-tangy contrast without overpowering the dish.

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