Indian-Style Spiced Aubergine Tray Bake With Spinach
For this easy, one-pan traybake, you'll smother scored aubergine in ginger, yoghurt and curry powder, then roast with turmeric lemon potatoes. What a feast!
Ingredients for 2 people
Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut the aubergines in half lengthways (including the stalks), then score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Add the chopped ginger to a large bowl with the curry powder, half the natural yoghurt (save the rest for later!), a drizzle of vegetable oil and a generous pinch of salt
Line a baking tray with non-stick baking paper and transfer the scored aubergine, cut side up, and spread most of the curry marinade all over them (save a little for later!)
Tip: Cooking for 4? Use 2 trays!
Put the tray[s] in the oven for an initial 10 min
Meanwhile, cut the potatoes (skins on) into small bite-sized pieces
Peel and chop the red onion[s] into wedges
Crush the garlic with the side of a knife, keeping the skins on
Wash the spinach, then pat it dry with kitchen paper
Once the aubergine has had an initial 10 min, add the chopped potatoes, red onion wedges and crushed garlic to the tray[s] with a generous drizzle of vegetable oil
Sprinkle over the ground turmeric and yellow mustard seeds
Season with a generous pinch of salt and pepper and stir it all together
Cut the lemon[s] into wedges
Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray[s] (save the remaining wedges for garnish)
Add in the reserved curry marinade and give everything a good mix up
Return the tray[s] to the oven for a further 30 min or until everything is cooked through and tender
Once everything's cooked through and tender, remove the tray[s] from the oven and top everything with the spinach then return the tray[s] to the oven for a further 5 min or until the spinach has wilted
Meanwhile, slice the red chilli[es] finely
Once the spinach has wilted, remove the tray[s] from the oven and stir the it through the potatoes and onion wedges – this is your Indian-style spiced aubergine tray bake with spinach
Serve the Indian-style spiced aubergine with the potato, spinach and onion wedges to the side
Dollop with the remaining natural yoghurt
Garnish with the sliced chilli (can't handle the heat? Go easy!), nigella seeds and lemon wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, milk, mustard, nut, sesame, soya).
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.
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