Eggplant And Mint Curry
5 ingredients
2 steps
Ingredients
- 4 tbsp vegetable oil
- 2 None large eggplants, trimmed, cut into 1 inch pieces
- 2 cups balti curry sauce
- 4 tbsp fresh mint leaves, chopped
- 2/3 cup plain yogurt
Directions
-
1Working in 2 batches, heat 2 tbsp oil in a frying pan and cook eggplant for 3-4 mins, turning frequently, until golden and softened. Return all eggplant to pan and add balti sauce. Bring to a boil then reduce heat, cover and simmer for 15 mins, stirring occasionally. Fold in 1/2 the mint then transfer to a serving bowl.
-
2Combine yogurt and remaining mint. Serve on the side.
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