Tandoori Roasted Eggplant




10 min


60 min

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


Tandoori Marinade Paste


  • 2 large eggplants, cut in two lengthwise
  • 2 tbsp Patak’s® Tandoori Marinade 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


  1. Preheat oven to 392°F.
  2. Score the flesh side of the eggplants halves with deep diagonal cuts and place them on a baking tray.
  3. Mix the Patak’s® Tandoori Marinade Paste with 1 tbsp of yogurt and a bit of salt. Spread evenly on the eggplant.
  4. Roast the eggplants in preheated oven for 35 to 40 min or until tender.
  5. Meanwhile, rinse and drain the rice.
  6. Put in a saucepan and add the water. Cover and bring to a boil over high heat.
  7. As soon as the water starts to boil, reduce the heat to low and let simmer for 12 min.
  8. Remove from heat and let sit for 10 min.
  9. Uncover and fluff the rice with a fork. Let cool.
  10. When ready to serve, mix the cilantro and mint with the rice and spoon onto the eggplant halves.
  11. Add a dollop of yogurt, a sprinkle of pomegranate seeds and a drizzle of olive oil on top.
  12. Season with salt and pepper.