Baked Paneer and Spinach Stuffed Aubergines
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Perfect for vegetarians, we’ve added bags of classic Indian flavours to this much-loved dish.
Classic Butter Chicken
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  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 2-3 tbsp olive oil
  • 1 packet of tofu, cut into 2cm pieces
  • 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 400°F/200°C/Gas Mark 6.
  2. Slash into the eggplant’s flat surfaces crosswise and then again on the other diagonal and scoop out the flesh leaving a 3/4 cm border all around.
  3. Season, drizzle over some oil and bake until just soft, around 10-12 minutes.
  4. Meanwhile, chop the eggplant into smallish cubes.
  5. Heat the oil in a non-stick saucepan.
  6. Add the onion, eggplant, chilli and season. Cook until soft and golden.
  7. Add the base and main sauces, and spices from the whole spice sachet, tofu, spinach and 75ml water.
  8. Bring to a simmer and cook for 3-4 minutes or until the sauce is creamy and coating the tofu.
  9. Adjust seasoning to taste and spoon into the eggplant boats. Bake for another 5 minutes then serve.
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