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Baked Paneer and Spinach Stuffed Eggplants

Baked Paneer and Spinach Stuffed Eggplants

Made With Our Classic Butter Chicken
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
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.
Tailored to Taste
Perfect for vegetarians, we’ve added bags of classic Indian flavours to this much-loved dish.
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
  1. Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
  2. 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.
  3. Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
  4. Meanwhile, chop the eggplant flesh you scooped out into smallish cubes.
  5. Heat the oil in a non-stick saucepan. Add the onion, eggplant, chilli and seasoning. Cook until soft and golden.
  6. 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.
  7. Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
  8. Adjust seasoning to taste and spoon the filling into the eggplant boats. Bake for another 5 minutes, then serve.
Tailored to Taste
Perfect for vegetarians, we’ve added bags of classic Indian flavours to this much-loved dish.
  • 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
  1. Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
  2. 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.
  3. Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
  4. Meanwhile, chop the eggplant flesh you scooped out into smallish cubes.
  5. Heat the oil in a non-stick saucepan. Add the onion, eggplant, chilli and seasoning. Cook until soft and golden.
  6. 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.
  7. Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
  8. Adjust seasoning to taste and spoon the filling into the eggplant boats. Bake for another 5 minutes, then serve.
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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