GRILLED EGGPLANT WITH JALFREZI CURRY

GRILLED EGGPLANT WITH JALFREZI CURRY

Serves 4

  • 1 large red or Vidalia onion
  • 4 small eggplants (about 1 1/2 lbs total)
  • 2 tablespoons vegetable oil
  • 1 jar Maya Kaimal Jalfrezi Curry
  • 2 tablespoons minced chives
  • Indian naan or other flatbread (optional)
  • Pre-heat grill to medium.
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  • Slice each eggplant lengthwise, about 1/4-inch thick. Peel the onion and slice, into 1/2-inch thick crosswise slices. Lay all slices on a baking sheet and brush the tops with some of the oil.
  • Place onion slices on grill and cook for 4 minutes on the first side. Brush with more of the oil. Use tongs to turn each slice over, trying to keep the rings together. Continue grilling until pieces are lightly charred and cooked through.
  • Place eggplant slices on grill and cook for 2 minutes on the first side. Brush with more of the oil. Use a spatula to turn each slice over and continue grilling until pieces are lightly charred and cooked through. Halfway through cooking, turn slices 45º if you like cross-hatch grill marks. If serving with naan or other flatbread, place bread on grill to warm through.
  • Heat the Jalfrezi Curry in a small sauce pan. For each serving, spoon out some of the hot sauce onto a plate. Arrange eggplant and onion slices over the curry sauce and garnish with the chives. Serve with the flatbread if you like. Serve remaining sauce on the side.