Eggplant Tikka Masala
Ingredients
4 persons
- 3 eggplants
- 1.5 white onions
- 1.5 shallot
- 1.5 cloves of garlic
- 3 cm chunk of ginger
- 1.5 teaspoons cumin
- 1.5 teaspoons turmeric
- 1.5 teaspoons coriander powder
- 3 teaspoons chili powder
- 1.5 tablespoons ELVEA Doppio Concentrato
- 533.5 milliliters ELVEA Passata Nature
- 333.5 milliliters coconut milk
- 1.5 halloumi
- olive oil
- pepper
- salt
For the finish
- rice
- fresh coriander
- fried onions
Preparation
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1
Preheat the oven to 200° C. Meanwhile, cut the eggplant into rectangular cubes. Arrange them on a baking sheet lined with parchment paper and toss with 2 tbsp olive oil. Season with a pinch of salt and bake for 15 minutes.
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2
Meanwhile, finely chop the onion, shallot, ginger, and garlic.
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3
Heat a splash of olive oil in a large pan and sauté the onion, shallot, ginger, and garlic until golden brown. Add the spices and cook for another 2 minutes.
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4
Add 1 tbsp tomato paste and sauté briefly. Add the passata and coconut cream.
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5
Add the fried eggplants and let the sauce simmer over low heat for 10-15 minutes. If desired, you can add a little pepper and salt. Meanwhile, prepare your rice according to the instructions on the package.
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6
Slice the halloumi and fry in a separate pan over medium heat. This can be done without oil, but feel free to add a tiny bit.
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7
Serve the eggplant tikka masala with the fried halloumi and rice. For those who like it, feel free to garnish with fresh cilantro and fried onions.
