Roasted Eggplant Tikka Masala
Serves
4
Total Time
50mins
Calories
93
A super fragrant, tasty and very easy side dish or vego main meal. There is nothing I don't like about this dish. YUM.
- Pistacchiosas neededshelled, chopped
- Aubergine2
- Sea saltas needed
- Curry paste60 g
- Plain yogurtas needed
- Coriander5 sprigs
- Extra virgin olive oilas needed
Ingredients
- 1. Add aubergine to a clean cutting board
- 2. Slice lengthwise
- 3. Add sea salt to the aubergine generously
- 4. Let rest for 20 min
- 5. Rinse with water
- 6. Pre-heat oven - 199°C
- 7. Line a clean baking dish with parchment paper
- 8. Retrieve
- 9. Brush with curry paste
- 10. Transfer eggplant to baking dish
- 11. Roast until softened - 30 min, 199°C
- 12. Transfer content of baking dish to plate
- 13. Garnish with plain yogurt, cilantro and pistachios
- 14. Drizzle with extra virgin olive oil
Method
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