Roasted Eggplant Tikka MasalaMake on Drop
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.
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- 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
- Extra Virgin Olive Oil (EVOO) to drizzle BUY
- a few Shelled Pistachio chopped to serve
Slice the eggplants into 4-5 slices lengthways and salt generously. Leave for 20 minutes and rinse off.
Preheat oven to 200°C on a grill function and line a baking dish with paper.
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.
Roast 25-30 minutes until well charred and eggplant is soft.
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.
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