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
25 MINS COOK
Perfect for vegetarians, we’ve added bags of classic Indian flavours to this much-loved dish.
Anjum Signature

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.
  • 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

Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!

Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.

£3.15
( / )
100p per 100g
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