Curry Roasted Eggplant

Serves: 4-6 people

INGREDIENTS:

3 Tbspn of high heat oil

4 tspns curry powder

¼ tspn salt

8 small egg plants – halved length wise

2 Tbspns lime juice

Chopped spring onion to garnish

 

METHOD:

  1. Heat the oven to 220 oC.
  2. Measure the oil, curry powder, and salt into a baking dish. Mix together, then toss in the cut eggplants. Mix until the eggplant is coated.
  3. Turn over all the eggplants so that the cut side is facing down in the baking dish, bake until you can push a fork through them and they feel soft, approx 30 mins.
  4. Turn them over and serve them hot, topped with lime juice and spring onion.

 

Serving suggestion: pair with hot green beans or jasmine rice.