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Spiced Aubergine

Spiced Aubergine

Rating
4rating out of 5

(212 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Spiced aubergine becomes meltingly tender when roasted whole. Here, it's served Indian-style with a curried onion and sultana rice, a cucumber raita, toasted almonds and fresh coriander.

Prep Time

35 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Sultanas
30g sultanas
Aubergine
1 aubergine
garlic-clove
1 garlic clove
fresh-coriander
10g fresh coriander
cucumber
1/2 cucumber
cayenne-pepper
1/2 tsp cayenne pepper
Greek-yoghurt
150g organic Greek yoghurt †
nigella seeds 2
1 tsp nigella seeds
whole-almonds
1 bag of blanched almonds †
mild-curry-powder
1 tbsp curry powder
basmati-rice
150g basmati rice
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 bag of sultanas (30g)
  • 1 aubergine
  • 1 garlic clove
  • 10g coriander
  • 1/2 cucumber
  • Spicy cayenne pepper
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 1 tsp nigella seeds
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tbsp curry powder
  • 130g basmati rice
Typical Values per 100g per serving
Energy 511 kJ
121 kcal
2209 kJ
523 kcal
Fat
of which saturates
3.7 g
1.3 g
16 g
5.5 g
Carbohydrate
of which sugars
18.6 g
5.1 g
80.3 g
22.2 g
Fibre 2 g 8.5 g
Protein 3.5 g 15.2 g
Salt 0.12 g 0.52 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 bag of sultanas (30g)
sultanas, sunflower oil
1 aubergine
aubergine
1 garlic clove
garlic
10g coriander
coriander(100%)
1/2 cucumber
cucumber
Spicy cayenne pepper
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
1 tsp nigella seeds
nigella seeds
1 bag of blanched almonds (25g)
whole blanched almond (NUT)
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (milk, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spiced Aubergine

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Peel and finely chop (or grate) the garlic

Cut the aubergine(s) in half lengthways

Score the flesh quite deeply (in a diamond pattern), taking care not to cut through the skin

2 Spiced Aubergine

Peel and dice the onion(s) finely

Heat a medium-sized pot (with matching lid) with 1 tbsp (2 tbsp) vegetable oil on a medium heat

When hot, add the onion, curry powder, sultanas and a pinch of salt

Cook for 3 min or until the onion is softened

3 Spiced Aubergine

Add the basmati rice and stir briefly to coat the grains in the spices

Add 360ml (750ml) water and bring to the boil over a high heat

Once boiling, reduce the heat to low and simmer, covered, for 20 min or until the water is absorbed

Check to prevent over-cooking and, once done, set aside until serving

4 Spiced Aubergine

Meanwhile, add 1 tbsp (2 tbsp) vegetable oil to a baking tray

Add the cayenne pepper (can't handle the heat? Go easy!), half the garlic and a generous amount of salt and pepper straight onto the baking tray

Mix the oil, garlic and spice well with a spatula or spoon

5 Spiced Aubergine

Lay the aubergines cut-side down in the flavoured oil and move them around so they are coated completely

Once coated, turn them cut-side up

Put the tray in the oven for 15-25 min or until the aubergine is tender enough to pierce easily with a knife

Tip: Check them after 15 min and then check regularly

6 Spiced Aubergine

Meanwhile, cut the cucumber in half lengthways and scrape out and discard the seeds with a teaspoon

Grate the cucumber into a mixing bowl 

Add the yoghurt, remaining garlic, a big pinch of salt and pepper and a drizzle of olive oil

Mix to combine and set aside for serving - this is your raita

7 Spiced Aubergine

Add the almonds to a separate baking tray or dish

Put it in the oven for 3-5 min or until they've darkened slightly in colour, checking often to prevent burning

Once golden, remove and allow to cool before chopping coarsely 

Chop the coriander, including the stalks, finely

8

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Season the cooked rice generously with salt and pepper and stir through the coriander and almonds

Once the aubergines are tender, serve them over the rice with the raita on top

Scatter with the nigella seeds and enjoy!

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