Roast Tomato and Eggplant Curry
- 600g sliced eggplant
- 3 tbsp olive oil
- 2 sliced onions
- 2 crushed garlic cloves
- 1 tsp each turmeric, coriander and garam masala
- 400ml tin of chopped tomatoes
- 400ml tin of coconut milk
- ½ pack of coriander, chopped
- Chapati, to serve
- Preheat the oven to 200C. Toss the eggplants in a roasting tin with 2 tbsp oil and some seasoning, and roast for 20 mins. Heat the remaining oil in a pan and cook the onions for 5 mins, then stir in the garlic and spices and cook for 3 mins.
- Tip in the coconut milk and tomatoes, add the roast eggplants and simmer for 25 mins, removing the lid for the last 5 mins to thicken. Season to taste, stir through the coriander and serve with chapatis.
45 mins
4 serving