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Thirumala Kumbum Music Masti Magic
Slow-roasted butter eggplant curry

By: Admin
Region: Indian
Dish:Vegetarian - Curries
Servings: 4


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 tbs tandoori paste
2 eggplants, halved lengthways, flesh scored
Coriander, roti & lime pickle, to serve


-Preheat oven to 180°C. Heat oil and butter in a large ovenproof pan over medium heat. Add onion, ginger and garlic with 1 tsp salt flakes, and cook, stirring, for 15-20 minutes until softened and light golden. Stir in the spices and cook for 1 minute or until fragrant. Add tomatoes and coconut milk and bring to a simmer.

-Spread tandoori paste over the scored flesh of the eggplant. Partially submerge the eggplant in the sauce, flesh-side up and scatter eggplant lightly with sea salt flakes. Roast for 1 hour 10 minutes or until eggplant is very tender and sauce is thick and reduced. Season to taste and scatter with coriander. Serve with roti and lime pickle alongside.

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