Slow Roasted Eggplant Curry

Step 1

Preheat the oven to 240 Degrees Celsius or 220 Degrees if fan forced. Line your tray with baking paper.

Step 2

Cut your eggplant into slices, place the eggplant in a large bowl, add oil, salt and pepper. Spread the greased eggplant mixture on a tray. Roast for 20 min, turn around after 10 min and roast until caramelised and tender.

Step 3

For the curry sauce, in a large pot over a medium heat, add your oil, followed by the black mustard seeds, curry leaves and onion, fry for 5 min. Follow by adding all the other ingredients for the Curry sauce and allow to simmer for 10 min.

Step 4

Remove the eggplant from the oven once 20min has passed. Pour the curry sauce into the baking tray with the eggplant. Place everything back in the oven for 15 min to bake at 180 Degrees Celsius.

Step 5

Remove from the oven and enjoy with some cooked quinoa or flat bread.