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Roasted Eggplant Biryani

Roasted Eggplant Biryani

with Currants & Almonds

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Biryani – the fragrant rice dish hailing from the Indian subcontinent – gets a twist with this vegetarian version that uses cubes of roasted eggplant to add a ton of flavour, plus roasted almonds for crunch and a dollop of creamy Greek yoghurt to complement the mild spices.

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

eggplant

½ unit

brown onion

1 unit

carrot

2 clove

garlic

1 tub

Bengal curry paste

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 cube

vegetable stock powder

1 bunch

coriander

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2560 kJ
Fat11.5 g
of which saturates2.5 g
Carbohydrate103 g
of which sugars31.5 g
Dietary Fibre0 g
Protein16.7 g
Cholesterol0 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the eggplant into 2cm chunks. Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled). Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the eggplant on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Eggplant is done when it is very soft to the touch, roast it for a few more minutes if it is still firm!

3

While the eggplant is roasting, heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the onion and carrot and cook, stirring, until the onion is softened, 5 minutes. Add the Bengal curry paste and garlic and cook, stirring, until fragrant, 1 minute.

4

Add the basmati rice and currants to the saucepan and stir to coat. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover with a lid, reduce the heat to medium-low, and simmer until the water is absorbed and the rice is tender, 16-18 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!

5

While the biryani is cooking, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds. Once the rice is done, add the baby spinach leaves and stir through until just wilted. Stir through the chopped coriander, almonds and roasted eggplant. TIP: Seasoning is key in this dish! Taste and season with salt and pepper if you think it needs it.

6

Divide the roast eggplant biryani between bowls and top with a dollop of Greek yoghurt. Garnish with the reserved coriander leaves.