Cooking time: 25 minutes
Serving: 2-3
Ingredients:
- 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
Method:
- Cut the eggplant into 1/4 inch thick slices.
- Lightly whisk the egg.
- Coat aubergine slices in egg and coat with corn starch.
- Heat oil in a pan and fry aubergine until golden.
- Preheat the oven to 200°C.
- In a medium-sized roasting tin, add a layer of aubergine slices, spread mozzarella cheese, and add a 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!