Baked Aubergine Green Curry

Cooking time: 25 minutes

Serving: 2-3



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



  1. Cut the eggplant into 1/4 inch thick slices
  2. Lightly whisk egg
  3. Coat aubergine slices in egg and coat with corn starch
  4. Heat oil up in a pan and fry aubergine until golden
  5. Preheat the oven to 200c
  6. In a medium sized roasting tin, add a layer of aubergine slices, spread mozzarella cheese and add 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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