EGGPLANT CURRY
Portions : 4 - Preparation : 15 minutes - Cooking time : 45 minutes
Ingredients
- 45 ml (3 tablespoons) Knorr Taste of India broth
- 120 ml (8 tablespoons) olive oil
- 2 large eggplants, cut into 2" thick sections
- 8 Jalapenos, cut in 2, membranes and seeds removed
- 1 onion, finely chopped
- 250 ml (1 cup) white wine
- 60 ml (4 tbsp.) honey
- 30 ml (2 tbsp.) tomato paste
- 500 ml (2 cups) chickpeas
- 500 ml (2 cups) coconut milk
- 250 ml (1 cup) water
- Salt and pepper to taste
Topping
- 4 balls fresh mozzarella or Burrata cheese
- 125 ml (1/2 cup) cashews, roasted
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- In a bowl, combine a spoonful of broth and the olive oil.
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, arrange the eggplants and Jalapenos, brush generously with the prepared mixture and bake for 45 minutes.
- Meanwhile, in a saucepan, sauté the onion in a little fat for 3 minutes until browned.
- Deglaze with white wine, then add honey, remaining Indian-flavored broth, tomato paste, chickpeas, coconut milk and water, stir and simmer over medium heat for 10 minutes, checking seasoning.
- Divide the chickpea mixture, eggplant slices and Jalapenos between the plates, finishing with the mozarella or Burrata cheese and cashews.
