Spiced Eggplants on Toast
Spiced Eggplants on Toast



  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp fenugreek seeds
  • Salt and pepper
  • 2 eggplants, trimmed and cut into cubes
  • 1 lime, juice only
  • 4 tbsp oil
  • 4 slices of sourdough, toasted
  • Chopped coriander, to serve
  • Fry the onion, garlic, and chilli for a few minutes in the oil until golden. Set aside. Sprinkle the salt and the spices onto a plate, and combine. Brush the eggplant with a little oil, then dredge across the plate to coat.
  • Lightly fry the eggplant in some more oil for about 5 minutes, until softened and golden brown. Return the onion mixture to the pan, and combine with a squeeze of lime. Season well. Serve by piling the eggplant mix on top of the toasted sourdough, and sprinkling over the chopped coriander.
30 mins
4 servings
This recipe pairs perfectly with the Domaine de Chatillon Mondeuse 2017 from Savoie, France.

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