Slow-roasted butter eggplant curry

Name: Slow-roasted butter eggplant curry recipe
Yield: 4
Ingredients: 90g coconut oil; 20g unsalted butter; 2 onions, finely chopped; 5cm piece fresh ginger (25g), finely chopped; 6 garlic cloves, finely chopped; 1 tsp each ground turmeric, cumin and garam masala; 400g can chopped tomatoes; 400ml coconut milk; 2 tbs tandoori paste; 2 eggplants, halved lengthways, flesh scored; Coriander, roti and lime pickle, to serve

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by Phoebe Wood

May 24, 2021

“Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.” – Phoebe Wood

90g coconut oil
20g unsalted butter
2 onions, finely chopped
5cm piece fresh ginger (25g), finely chopped
6 garlic cloves, finely chopped
1 tsp each ground turmeric, cumin and garam masala
400g can chopped tomatoes
400ml coconut milk
2 tbs tandoori paste
2 eggplants, halved lengthways, flesh scored
Coriander, roti and lime pickle, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Heat oil and butter in a large flame- and 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.
2.

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 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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