Slow-Roasted Butter Eggplant Curry

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Inspired by the family's favourite butter chicken, this vegetarian version of roasted butter eggplant curry is an amazing choice.

The process of cooking this delicious recipe is very simple and easy and you can do it in a few simple steps. Before that, it is important to know the ingredients involved in the process. 

INGREDIENTS

  • 100ml coconut oil
  • 20g unsalted butter
  • 2 onions, finely chopped
  • 5cm (25g) ginger, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tsp each ground turmeric, cumin & garam masala
  • 400g can chopped tomatoes
  • 400ml coconut milk
  • 2 tbsp tandoori paste
  • 2 eggplants, halved lengthways, flesh scored
  • Coriander, roti & lime pickle, to serve

METHOD

Heat the oven to 180°C. In a large ovenproof skillet, melt the butter and oil over medium heat. Cook, stirring occasionally, for 15-20 minutes, until the onion, ginger, and garlic are softened and lightly golden. Cook for 1 minute, or until the spices are fragrant. Bring the tomatoes and coconut milk to a simmer.
Spread the tandoori paste over the eggplant's scored flesh. Submerge the eggplant in the sauce, flesh side up, and lightly sprinkle with sea salt flakes. 1 hour 10 minutes in the oven, or until the eggplant is very tender and the sauce is thick and reduced. Season with salt and pepper to taste, and garnish with coriander. Now serve the delicious roasted butter eggplant curry with roti and lime pickle alongside.

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