Baked Aubergine Green Curry

Cooking time: 25 minutes

Serving: 2-3



  • 1 bag Wild Rice Green curry sauce
  • 400g or 2-3 aubergines
  • 1 cup mozzarella cheese
  • 1 cup corn starch
  • 1 basil leaf
  • 1 egg
  • vegetable oil


To serve:

  • 10g sliced finger chilli
  • 20g pea aubergines



  1. Cut the eggplant into 1/4 inch thick slices.
  2. Lightly whisk the egg.
  3. Coat aubergine slices in egg and coat with corn starch.
  4. Heat oil in a pan and fry aubergine until golden.
  5. Preheat the oven to 200°C.
  6. In a medium-sized roasting tin, add a layer of aubergine slices, spread mozzarella cheese, and add a spoonful of green curry sauce.
  7. Continue to repeat the layers until all the aubergine is used.
  8. Oven roast for 3-5 minutes.
  9. Top with chilli and pea aubergines.
  10. Enjoy!
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