Baked Aubergine Green Curry
Cooking time: 25 minutes
Serving: 2-3
Ingredients
1 bag Wild Rice Green curry sauce
400g or 2-3 Aubergine
1 cup Mozzarella cheese
1 cup Corn starch
1 Basil leaf
1 Egg
Vegetable oil
To serve:
10g Sliced Finger Chilli
20g Pea aubergines
Methods
- Cut the eggplant into 1/4 inch thick slices
- Lightly whisk egg
- Coat aubergine slices in egg and coat with corn starch
- Heat oil up in a pan and fry aubergine until golden
- Preheat the oven to 200c
- In a medium sized roasting tin, add a layer of aubergine slices, spread mozzarella cheese and add spoonful of green curry sauce
- Continue to repeat the layers until all the aubergine is used
- Oven roast for 3-5 minutes
- Top with chilli and pea aubergines
- Enjoy!