Pre-heat your oven to 200 degrees. Cut the aubergine in to half moons. Mix ¼ tsp of salt, the tandoori spice and 1 tbsp of oil together in a small bowl. Massage this into the aubergine and then pop them on a baking tray. Roast for 25 mins on the middle shelf of your oven.
Cut the red onion, peel and chop into small cubes. Remove the core from the red pepper and chop into 1cm cubes. Peel and grate the garlic and ginger.
Put a saucepan on medium heat and add 1 tbsp of oil. Cook the onions and red pepper for 3 mins with ¼ tsp of salt. Add the ginger and half the garlic and cook for 30 seconds more. Stir in the turmeric and basmati rice and then pour in 350ml
of water. Bring to the boil and then stir in the vegetable stock pot. Pop on the lid and cook for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for another 10 mins
As the rice cooks, chop the remaining ingredients. Remove the roots from the spring onions and finely chop. Cut the cherry tomatoes into quarters, roughly chop the coriander leaves and mix with the spring onions and the remaining garlic.
Season with a pinch of salt and keep to one side
When your rice is cooked, add half your tomatoes, coriander and spring onion salsa and gently stir this through the rice.
Serve your aubergines on top of a generous pile of rice and finish with any remaining salsa and a few dollops of yoghurt.