Recipe by: Justine Schofield
Time: 45 minutes
Serves: 4
Ingredients:
Method:
Preheat the oven to 190°C.
Place eggplant onto a tray. Drizzle with two tablespoons of oil and season with salt. Roast in the oven for 10 - 15 minutes until golden. Remove and set aside.
In a large pan, on medium heat, heat the remaining oil and fry cumin seeds until aromatic for 1 - 2 minutes.
Add in the onion and cook out until lightly golden for 8 - 10 minutes. Add in the garlic and ginger paste and cook for another minute.
Pour in tomatoes and add in green chilli, and all remaining spices. Cook until the tomatoes are cooked down and the oil begins to separate from them, roughly 4 - 5 minutes.
Once the oil has separated from the curry base, add in the potatoes. Add in ½ cup water, turn down the heat to low and cover for 10 - 15 minutes. Cook until the potatoes are tender.
Mix in the cooked eggplants and cook for a further 5 - 10 minutes until the eggplant melts into the curry potato base. If the curry gets dry during this time, add in more water. Serve with roti (or chapatti) and raita.
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