Tandoori Aubergines with Nectarine Relish

Cooking time
Serves2 people
Vegetarians Gluten-free diets
Tandoori Aubergines with Nectarine Relish

Silky aubergines are coated in a gently spiced yogurt sauce and baked till tender and golden. You’ll serve them with a summery nectarine, lime, chilli and coriander relish, and fluffy brown basmati rice. Light, refreshing and full of flavour.


  • 120g brown basmati rice
  • 2 aubergines
  • A thumb of ginger
  • 1 chilli
  • 1 lime
  • A handful of coriander
  • 2 nectarines
  • 150g Greek style yogurt
  • 1 tbsp tikka masala spice blend
  • 50g lamb's lettuce

Prep: 15 mins | Cook: 30-35 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 240ml hot water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 25 mins till the water is absorbed. Take the pan off the heat. Set aside, with the lid on, for 5 mins to finish cooking the rice. The rice will keep warm in the pan while you finish the aubergines and relish.
2. While the basmati rice cooks, halve the aubergines lengthways. Pop them on a baking tray or into a roasting tin, cut-side up. Score a criss-cross pattern into the flesh with a small, sharp knife. Drizzle ½ tbsp oil over each aubergine half, then slide into the oven for 20 mins till they’ve started to soften.
3. While the aubergines cook, peel and grate the ginger into a mixing bowl. Halve the chilli and flick out the seeds and white pith, if you prefer less heat. Finely chop the chilli. Add to the bowl. Finely grate the zest from the lime into the bowl, and squeeze in the juice. Finely chop the coriander leaves and stalks and add most of them to the bowl (keep a pinch back for garnishing).
4. Halve the nectarines and pop out the stones. Finely chop the nectarines and stir them into the bowl. Taste and season with a little salt. This is your nectarine relish.
5. Mix the yogurt with the tikka masala spice blend and a pinch of salt and pepper. Remove the aubergines from the oven, spoon over the spiced yogurt, spreading it evenly over the aubergines, then bake for another 10-15 mins till golden.
6. Fluff the rice with a fork. Divide between two warm plates. Top with the tandoori aubergines, garnish with the remaining coriander, and serve with the nectarine relish and lamb’s lettuce on the side.
7. Love Your Leftovers
The tandoori aubergines and the nectarine relish will keep for up to 3 days in the fridge. Store them in separate, sealed tubs. Reheat the aubergines in the microwave till piping hot and serve with the cold relish. We recommend cooking the rice to order, rather than storing and reheating it.
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