Vadouvan Curry Eggplant

Ingredients

  • 2 medium eggplants, halved
  • 1 Tbsp Vadouvan Curry
  • Olive Oil
  • Sea salt, optional

Directions

  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.
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