Roasted Eggplant Curry

SERVING SIZE: 6

PREP TIME: 10 mins

COOK TIME: 50 mins

TOTAL TIME: 1 hr

Ingredients

1/4 cup olive oil [extra oil may be needed]

1 large brown onions chopped finely

5 heaped teaspoons minced garlic

2 teaspoons ginger paste

10 curry leaves

1 teaspoon chilli powder

1 teaspoon paprika

2 teaspoons ground cardamon

2 teaspoons turmeric

1 tablespoon coriander powder

3 medium tomatoes chopped

1x400 g coconut cream

2 teaspoons fresh lemon juice

1 teaspoon salt to taste

1 teaspoon ground black pepper

Method

In a large oiled baking dish place coarsely chopped eggplant , sprinkle salt and pepper and cook on 200 degrees Celsius for 30 minutes , stir midway so all golden, set aside

In a frying pan add the oil and onions and fry gently , till soft, about 5 minutes, add the garlic , curry leaves, ginger, and all the spices and fry for another 2 minutes

Add the coconut cream and chopped tomatoes cook for 15 minutes till tomatoes have softened

Add the roasted eggplant and let it simmer for another 15 minutes add salt to taste and add the lemon jiuce

Serve with steamed rice . Enjoy!