Eggplant Curry

Eggplant Curry

Ingredients:

• 2 Tbs Olive oil

• 4 Medium or 1 large eggplant, diced

• 3 Cloves garlic, fine dice or crushed

• 2 tsp Grated fresh ginger

• 1 Tbs Coconut oil

• 1 Medium onion, diced

• 1 C Coconut cream or full fat coconut milk

• ½ C Water

• 2 Tbs Teeny Tiny Spice Company Tandoori Masala, Vadavan, Vindaloo or British Curry

• 1 Fresh tomato, diced

• S &P to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a bowl, toss the diced eggplant with the olive oil, garlic and some salt until evenly coated.

3. Spread the eggplant on a baking sheet in a single layer and bake in oven for 20-25 minutes or until soft.

4. Meanwhile, heat the coconut oil in a skillet and add the onions and ginger. Cook for 5 minutes or until onions are translucent.

5. Remove eggplant from the oven and add to skillet. Stir in the coconut cream, water, diced tomato and spices. Cover and simmer for 10 minutes.

6. Add salt and pepper to taste and top with fresh herbs of your choice. Serve plain or over rice.