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Curry Stuffed Eggplant with Yoghurt

Curry Stuffed Eggplant with Yoghurt

Total Time 30 minutes
Servings 2 people

Ingredients

  • 2 medium eggplant aubergine
  • 300 g cooked protein meat / lentils / chickpeas /boiled eggs / tuna
  • 2-3 teaspoons curry powder
  • 8 tablespoons Greek yoghurt
  • 1-2 handfuls roast cashews or peanuts
  • 1 bag baby spinach leaves or salad
Metric - US Customary

Instructions

  1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-25 minutes or until eggplant is well browned.
  2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.
  3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.