Tandoori Eggplant Skewers & Rice with Pickled Onion & Cucumber
- Prep time: 40 minutes
- Calories: 450
- 2 of Eggplant
- 50 g of Tandoori Paste
- 100 g of Greek Yoghurt
- 1 of Red Onion
- 1 3g Pack of Sugar
- 1⁄2 Cup of Basmati Rice
- 1 Small Bunch of Mint
- 1 of Lemon
- 6 of Wooden Skewers
- 1 of Lebanese Cucumber
- 1 1⁄2 Tbsp of White Wine Vinegar
Salt Eggplant:Preheat oven to 200°C. Trim eggplant and dice into 3cm cubes. Combine eggplant with 2 Tbsp salt in a bowl. Set aside whilst preparing remaining ingredients and starting rice.
Cook Rice:In a pot, bring 1 cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Remaining Ingredients:Meanwhile, zest lemon and cut into wedges. Pick mint and roughly chop (discarding stems). Peel and thinly slice 1⁄2 of the red onion. Trim cucumber and cut in half length ways, thinly slice into half moons. In a small bowl combine tandoori paste, lemon zest (to taste) and yoghurt and mix well.
Roast Skewers:Rinse eggplant and dry well with paper towel. Thread eggplant cubes onto skewers. Brush eggplant skewers with tandoori yoghurt, then place skewers on a lined baking tray. Roast eggplant skewers, basting and turning skewers once, cooking for 25 minutes or until tender.
Pickle Onion & Cucumber:Increase heat to 250°C and cook for a further 5 minutes or until eggplant is slightly charred. Meanwhile, combine the red onion (to taste), cucumber, white vinegar, mint, sugar and 1 tsp salt in a bowl. Mix well and set aside for few minutes to pickle.
You Plate It:Divide rice between plates and top with eggplant skewers and pickled onion salad. Garnish with any remaining mint and a lemon wedge to squeeze over the top. Enjoy!