Eggplant Curry

Eggplant curry

INGREDIENTS

• 120ml sunflower oil
• 6 eggplants, cut in 1cm slices.
• 2 potatoes, peeled, cut in 2cm pieces.
• 3 eschalots, chopped.
• 1 tbs finely Garlic Man Crushed Ginger
• 1 tbs Garlic Man Garlic Paste
• 3 green chillies, sliced, plus extra to serve.
• 1 tsp coriander seeds, toasted, crushed.
• 2 tbs finely grated fresh turmeric, or 2 tsp dried turmeric.
• 400ml can coconut cream
• 2 tbs fish sauce
• 20ml Garlic Man Lemon Juice
• 1 lemongrass stalk, smashed.
• 2 tsp grated palm sugar
• Sliced spring onion, to serve.
• Coriander leaves, to serve.
• Steamed rice or roti, to serve.

METHOD

1. Preheat oven to 180°C. Heat 2 tbs oil in a casserole over medium-high heat. Add half the eggplant and cook for 4-5 minutes, turning, until golden and almost tender. Remove from pan. Repeat with another 2 tbs oil and remaining eggplant.
2. Heat remaining 2 tbs oil in the pan and add the potato, eschalot, Garlic Man Plain Ginger, Garlic Man Garlic Paste, chilli, coriander seeds and turmeric, and cook for 2-3 minutes until fragrant. Add the coconut cream, 1 cup (250ml) water, fish sauce, Garlic Man Lemon Juice, lemongrass, and sugar and bring to a simmer.
3. Return half the eggplant to the pan and stir through. Top with remaining eggplant then place in oven and roast for 20 minutes or until eggplant and potato are tender.
4. Squeeze over lime juice then serve topped with spring onion, extra chilli, and coriander. Serve with rice or roti.