Eggplant curry

  • 1 large eggplant cut into 1/2 inch slices
  • 1 tablespoon coconut oil
  • 1/4 teaspoon turmeric
  • 1 chili pepper finely diced or 1/4 teaspoon of dried chili flakes
  • 1 red onion peeled and thinly sliced
  • 2 garlic cloves peeled and thinly sliced
  • A handful of curry leaves, fresh if possible
  • 2 tomatoes roughly chopped
  • 1 teaspoon Dijon mustard
  • 2 teaspoons of red wine vinegar
  • Salt and black pepper to taste

Preheat the oven to 400F. Place the eggplant slices on a baking sheet and roast in the oven for 25 minutes. While they are roasting, prepare the other veggies. Then heat the coconut oil in a pan. Add the chili and turmeric and cook for a minute. Add the onion, garlic, curry leaves and tomatoes and cook for 5-8 minutes. Add the roasted eggplant and stir everything together for a couple of minutes. Then add the vinegar and mustard and cook for 2 minutes. Serve with brown rice or other grains. Enjoy!