Tikka Massala with Eggplant

• 75 g Coconut cream
• 1½ eggplants
• 1 tsp The Spice Club Cumin powder ·PURCHASE🛍️
• 1 tsp The Spice Club Turmeric ·PURCHASE🛍️
• 1 tsp The Spice Club Coriander·PURCHASE🛍️
• 1/2 tsp The Spice Club Chilli Flakes ·PURCHASE🛍️
• 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 aubergines into pieces, salt them and let stand for 10 minutes. Pat them dry to remove excess moisture.

Step 2:Marinate the eggplants

• Place the eggplant pieces in a bowl.
• Add turmeric, chili powder, coriander and cumin.
• Season with salt and pepper and mix well.

Step 3:Grill the eggplants

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

Step 4:Prepare the Curry Sauce

• Cut 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 5:Add Herbs

• Add a finely chopped garlic clove and a chopped ginger.
• Add turmeric, chili powder, ground coriander and cumin.
• Mix everything together.

Step 6:Add tomato puree

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

Step 7:Make the Curry

• Add the coconut cream to the curry.
• Stir it and bring the sauce to the boil.
• Reduce 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.