Baked Paneer and Spinach Stuffed Aubergines
![](https://cdn.shopify.com/s/files/1/0419/3986/1656/files/tn_tn-149-BAKED_PANEER_AND_SPINACH_FILLED_AUBERGINES_20220823013124_fc4194a7-e1dd-4798-b936-3f2c462731ba_480x480.png?v=1662833103)
- 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 aubergines, 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
- Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
- Slash into the aubergines’ flat surfaces crosswise, and then again on the other diagonal, and scoop out the flesh leaving a 1 cm border all around.
- Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
- Meanwhile, chop the aubergines flesh you scooped out into smallish cubes.
- Heat the oil in a non-stick saucepan. Add the onion, aubergines, chilli and seasoning. Cook until soft and golden.
- 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.
- Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
- Adjust seasoning to taste and spoon the filling into the aubergines boats. Bake for another 5 minutes, then serve.
- 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 aubergines, 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
- Preheat the oven to 180°C (Fan 160°C / Gas Mark 4).
- Slash into the aubergines’ flat surfaces crosswise, and then again on the other diagonal, and scoop out the flesh leaving a 1 cm border all around.
- Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
- Meanwhile, chop the aubergines flesh you scooped out into smallish cubes.
- Heat the oil in a non-stick saucepan. Add the onion, aubergines, chilli and seasoning. Cook until soft and golden.
- 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.
- Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the paneer.
- Adjust seasoning to taste and spoon the filling into the aubergines boats. Bake for another 5 minutes, then serve.