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Vadouvan Curry Eggplant
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We're calling this eggplant, elevated. A dash of our super tasty Vadouvan Curry mayo gives these earthy nightshades all the full-on flavour they need.
Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
What you'll need
- 2 medium eggplants, halved
- 1 Tbsp Vadouvan Curry
- Olive Oil
- Sea salt, optional
Preparation
1. Preheat oven to 425˚F.
2. On a small plate, generously cover the eggplant halves with salt. Let sit for 20 minutes or until the eggplants ‘sweat’. Rinse thoroughly and pat dry.
3. Place on a lined baking sheet and using the edge of your knife, score the eggplant (make small incisions in a cross hatch pattern).
4. Brush the eggplant with olive oil and sprinkle generously with Vadouvan Curry
5. Roast in the oven until tender, about 25 minutes.
6. Remove from the oven and serve immediately.
2. On a small plate, generously cover the eggplant halves with salt. Let sit for 20 minutes or until the eggplants ‘sweat’. Rinse thoroughly and pat dry.
3. Place on a lined baking sheet and using the edge of your knife, score the eggplant (make small incisions in a cross hatch pattern).
4. Brush the eggplant with olive oil and sprinkle generously with Vadouvan Curry
5. Roast in the oven until tender, about 25 minutes.
6. Remove from the oven and serve immediately.