Serves: 4-6 people
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
- Heat the oven to 220 oC.
- 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.
- 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.
- Turn them over and serve them hot, topped with lime juice and spring onion.
Serving suggestion: pair with hot green beans or jasmine rice.