Baked Paneer and Spinach Stuffed Eggplants

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Baked Paneer and Spinach Stuffed Eggplants

SERVES 4

10 MINS PREP

COOKS IN 25 MINS

An easy vegetarian recipe with mildly spiced tomato sauce that goes so well with the veggies and paneer. An exciting meal to add to your repertoire.

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Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
2-3 tbsp. olive oil
250g of paneer - or firm tofu, cut into 2 cm cubes
2 medium eggplants, cut in half lengthways
1 medium onion, finely chopped
2 medium red chillies, left whole but pierced with the tip of a knife
100g baby spinach
Salt and pepper to taste

Method

Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
Slash into the eggplants’ flat surfaces crosswise, and then again on the other diagonal, and scoop out the flesh leaving a 1 cm border all around.
Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
Meanwhile, chop the eggplant flesh you scooped out into smallish cubes.
Heat the oil in a non-stick saucepan. Add the onion, eggplant, chilli and seasoning. Cook until soft and golden.
Add the base sauce from the small pouch and main sauce from the larger pouch and the spices from the spice sachet, along with the paneer - or tofu, the spinach and 75ml water.
Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
Adjust seasoning to taste and spoon the filling into the eggplant boats. Bake for another 5 minutes, then serve.

Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
2-3 tbsp. olive oil
250g of paneer - or firm tofu, cut into 2 cm cubes
2 medium eggplants, cut in half lengthways
1 medium onion, finely chopped
2 medium red chillies, left whole but pierced with the tip of a knife
100g baby spinach
Salt and pepper to taste

Method

Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
Slash into the eggplants’ flat surfaces crosswise, and then again on the other diagonal, and scoop out the flesh leaving a 1 cm border all around.
Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
Meanwhile, chop the eggplant flesh you scooped out into smallish cubes.
Heat the oil in a non-stick saucepan. Add the onion, eggplant, chilli and seasoning. Cook until soft and golden.
Add the base sauce from the small pouch and main sauce from the larger pouch and the spices from the spice sachet, along with the paneer - or tofu, the spinach and 75ml water.
Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
Adjust seasoning to taste and spoon the filling into the eggplant boats. Bake for another 5 minutes, then serve.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Classic Butter Chicken

India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.

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