Ingredients
12 Total- 25 g Country Range Tandoori Curry Paste
- 1 tsp Country Range Garlic Purée
- 25 ml Country Range Extended Life Vegetable Oil
- 25 g Country Range Natural Yogurt
- 1 aubergine
- 1 tsp ginger purée
- 1 tomato, diced
- 1 tbsp coriander, chopped
- ½ red onion, finely diced
- 1 garlic clove, crushed
- 1 small green chilli, thinly sliced
- 1 tbsp dill, chopped
Method
-
1
Step 1
Slice the aubergine into 1-inch slices and mix with the garlic and ginger purée in a bowl with the oil. -
2
Step 2
Add the yogurt and tandoori paste and marinate for 1 hour.
-
3
Step 3
Whilst the aubergine is marinating, make the yogurt dressing by mixing the finely chopped onion, chopped dill with yogurt and 1 clove of crushed garlic. -
4
Step 4
Whilst the aubergine is marinating, make the yogurt dressing by mixing the finely chopped onion, chopped dill with yogurt and 1 clove of crushed garlic. -
5
Step 5
Place onto a platter and dress with the yogurt dressing, diced tomato, green chilli, lime wedges and some chopped coriander.
Ingredients
12 Total- 25 g Country Range Tandoori Curry Paste
- 1 tsp Country Range Garlic Purée
- 25 ml Country Range Extended Life Vegetable Oil
- 25 g Country Range Natural Yogurt
- 1 aubergine
- 1 tsp ginger purée
- 1 tomato, diced
- 1 tbsp coriander, chopped
- ½ red onion, finely diced
- 1 garlic clove, crushed
- 1 small green chilli, thinly sliced
- 1 tbsp dill, chopped
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