Baked Paneer & Spinach Stuffed Aubergines

This is a warming, delicious vegetarian meal. Aubergine, cheese and tomato sauce is a classic pairing and works so well with The Spice Tailor Classic Butter Chicken as the base sauce. I love to add extra zing with fresh chilli and ginger but you can keep it simple and leave them out. If you would rather make a curry, cook one small sliced aubergine with the sauce. 

Serves 2-3


  • 1 packet The Spice Tailor Classic Butter Chicken
  • 2-3 tbs. vegetable oil
  • 1 packet of paneer, cut into 2-3cm pieces
  • 2 medium aubergine cut in half, lengthways
  • 1 small onion, finely sliced
  • 1 red chilli, finely chopped (optional)
  • 1 tbs. finely chopped ginger
  • 80g baby spinach
  • Salt and freshly ground pepper to taste


Preheat the oven to 180C.

Slash the flesh of the aubergines crosswise and in two directions, to help you scoop out the flesh, leaving a ¾ cm border. Set aside the flesh, season and drizzle some oil into it and bake until soft but not collapsing, for around 10-12 minutes. Meanwhile, heat the oil in a large non-stick saucepan.

Add the dried red chilli from the packet (if using) along with the onion, cook for 3-4 minutes and add the aubergine flesh, chilli, ginger and a good pinch of salt and cook until soft and golden. Add the paneer and sauté for a few minutes.

Add the herbs from the packet along with the sauces and a good splash of water. Bring to a simmer and cook for 4-5 minutes. Add the spinach and cook until just wilting. Taste and adjust seasoning. Spoon into the aubergine boats and place in the oven for another 5 - 7 minutes or until lightly browned on top. Serve!


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