Tikka Massala with Eggplant
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Recipe
Try this delicious eggplant tikka masala. Grilled aubergines in a creamy curry sauce, served with rice. Easy to make with step-by-step instructions. Perfect for a quick & healthy weeknight meal.
ingredients
4 persons
- 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
preparation
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.
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