Tandoori Roasted Eggplant
Servings
2

Heat Level

Prep Time
10 min

Cook Time
60 min
Enjoy the mix of deliciously warm eggplants, with fresh mint and Greek yogurt, with a snap of pomegranate to finish.


Recipe calls for
Ingredients
- 2 large eggplants, cut in two lengthwise
- 2 tbsp Patak’s® Tandoori Marinade Spice Paste
- ¼ cup plain Greek yogurt, divided
- 1 cup rice
- 1 ½ cups water
- 2 tbsp fresh cilantro leaves, finely chopped
- 2 tbsp fresh mint leaves, finely chopped
- ¼ cup pomegranate seeds
- 2 tbsp olive oil
- Salt and pepper, to taste
