Ingredients
- 1 large diced onion
- 2 tablespoons cooking oil
- 2 tablespoons butter (cashew butter for dairy free/vegan option)
- 4xThai eggplants halved (small round white/green)
- 1x Italian eggplant cubed medium size (standard globe purple)
- 2x Japanese eggplant sliced (long narrow deep purple)
- 3x Indian eggplants halved(small round deep purple)
- 1 jar Goan Cuisine Butter Chicken Masala
- 1 cup pure cream (1cup coconut milk for dairy free option)
- 1/2 cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste
Method
- Fry onions in oil and butter until brown
- Add eggplant pieces and fry for a couple of minutes on medium high heat
- Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
- Add cream/coconut milk and water to just barely cover – bring up to heat
- Transfer to slow cooker and set to cook
- When tender and cooked through add salt to taste, coriander to garnish
- Enjoy with boiled basmati rice or naan bread
Serving Suggestion
Serving Suggestions
- Serve with Goan Cuisine Lime Pickle
Variations:
- Swap cream with Greek yoghurt added at the end of cooking for healthier alternative
- Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, Asian greens
- Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
- Extra firm Tofu, Tempeh