Roasted Eggplant Tikka Masala
Make on Fresco
A super fragrant, tasty and very easy side dish or vego main meal. There is nothing I don't like about this dish. YUM.
Well I had just made the Tikka Masala paste...and I had a lonely eggplant sitting in the fridge. Plus the yoghurt...this was made on a hungry day when I needed real food for lunch. Super quick once you have the paste in the fridge. Now think about pumpkin with this same method. Or fennel. Or potatoes. You getting my drift? YUM.
Need
- 2 large eggplants
- Pinches pink salt flakes BUY
- 50-60 Grams Tikka Masala Paste or as needed Recipe
- Plenty pot set yoghurt or Greek yoghurt to taste Recipe
- 1-2 Handfuls fresh coriander or cilantro
- Extra Virgin Olive Oil (EVOO) to drizzle BUY
- a few shelled pistachios chopped to serve
Do
- 1
Slice the eggplants into 4-5 slices lengthways and salt generously. Leave for 20 minutes and rinse off.
- 2
Preheat oven to 200°C on a grill function and line a baking dish with paper.
- 3
Using a spoon and spread each side of all the sliced eggplant with tikka masala. Make sure you don't use too much as it will just burn.
- 4
Roast 25-30 minutes until well charred and eggplant is soft.
- 5
Serve hot with plenty of yoghurt, coriander leaves and pistachios. Drizzle all of it with a good amount of a great cold pressed EVOO. Cobram's First Harvest is well worth the spend for this one.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
