RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 2 cans Ardmona diced/crushed tomatoes
• 1 tsp KEEN’s chilli powder
• 2 large purple eggplant, halved (cut crosshatch into the flesh)
• 60ml Cobram Estate Classic Extra Virgin Olive Oil
• Pinch of salt
• 1 tsp mustard seeds
• 12 fresh curry leaves
• 1 small brown onion, diced
• ½ tsp fennel seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp tomato paste
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• ½ cup Greek yoghurt to serve
• ¼ cup coriander leaves to garnish

METHOD:

• Preheat oven at 180 degrees
• In a pan heat oil and place eggplant halves flesh side down for 2- 3 minutes or a nice golden colour forms. Transfer to a baking tray flesh side up and sprinkle with salt. Cook in the oven for 20-25 minutes.
• In the same pan, add more oil if required and add mustard seed and curry leaves and cook until mustard seeds start popping. Add onion, fennel, ground coriander, turmeric, tomato paste, sugar, chilli, tamarind. Stir through and cook until tomatoes have broken down and sauce has thickened up.
• Transfer eggplants into pan and coat with sauce. Serve as is or plate up on a platter.
• Garnish with yoghurt dolloped over the top and coriander.