Korma d’Aubergines
Serves : 4 people
Preparation : 10 minutes
Cooking : 55 minutes
Instructions
Dice the onion, eggplant, and tomatoes.
First, sauté the onion and eggplant, then add the tomatoes after 20 minutes.
Pour in the coconut milk and curry.
Simmer for about 35 minutes, until the eggplant is tender.
Serve with basmati rice and a few cilantro leaves.