Tikka Masala with eggplant

• 75 g coconut cream
• 1½ Eggplants
• 4 tbsp the spice club curry
• ½ clove garlic
• 1 Onion
• 5cm Ginger
• 200 g Basmati Rice
• 400 ml Passata
• 1 tbsp tomato puree
• Olive oil

Step 1:Preheat the oven to 180°C.

• Cook the basmati rice according to the instructions on the package.
• Cut the eggplants into pieces and let them sit for 10 minutes. Pat them dry to remove excess moisture.

Step 2:Grill the Eggplants

• Heat a grill pan.
• Fry the eggplant strips over high heat for 5-7 minutes until brown.

Step 3:Prepare the Curry Sauce

• Chop the onions.
• Add them to a large pan with a dash of olive oil.
• Fry over medium heat until the onions are nicely caramelized.

Step 4:Add Herbs

• Add a finely chopped clove of garlic and a chopped ginger.
• Add the spice club curry
• Mix everything together.

Step 6:Add Tomato Puree

• Add a generous tablespoon of tomato puree.
• Stir well and add the passata.

Step 7:Make the Curry

• Add the coconut cream to the curry.
• Stir and bring the sauce to a boil.
• Reduce the heat and let it simmer and thicken for a few minutes.

Step 8:Mix the Eggplants

• Add the grilled eggplant to the curry.

Step 9:Serve the Meal

• Serve the eggplant tikka masala on a bed of rice.
• Garnish with chopped coriander.