Eggplant curry - vegetarian

I love Indian Food!

This is a vegetarian dish and so creamy and delicious, you wont miss any meat.
Eggplant or Aubergine is a very plain kind of vegetable.  It needs some preparation and lots of spices to get out of it s bland state.

The creaminess comes from the addition of 10% Greek yogurt at the end. If you like it spicy, add a whole chili like I did.

recipe for 2:
1 medium eggplants
some salt
olive oil or other kind to brush

1 tbsp Ghee
150 g Cherry Tomatoes
1 red onion
1 shallot
2 cloves of garlic
1 knob of ginger
1 heaped tsp red Curry paste
1 Chili
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
salt
1 tsp sugar
160 g Greek yogurt 10 %
a bit of water
basmati rice

Preheat the oven 180 C fan.
Wash the eggplant and cut it in 1 cm discs. Use a baking paper on a baking tray and lay them out. Sprinkle with salt and brush or spray with oil.
Bake in the oven for 30 - 40 min, until they get brown - not black. Turn them over half time.

Start with the rice.
Cut the tomatoes into quarters, the onions into strips and chop garlic and ginger.
When the eggplants are ready, cut them into chunks.
In ghee fry off the Curry paste. That will take 2-3 minutes. Add the other spices and the onions. Cook for 3 more min and add garlic and ginger and a dash of water.
Now in with the tomatoes. They need a little time to get soft, then add the eggplant and a little more water. Close the lid and reduce the heat and cook for 10 min on low.
Season with salt and pepper.
Take the pan off the heat and stir inn the thick yogurt to make a creamy paste.

Instead of rice you can eat it with Naan bread.