Fried eggplant on creamy curry

Ingredients for 2 servings:

• 300 g chicken fillet(s)
• 1 eggplant(s)
• 150 g rice (long grain rice)
• salt water
• 1 onion(s)
• some lemon juice
• 2 tbsp oil
• 2 tbsp cornstarch
• 150 ml water, cold
• 2 tbsp curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the eggplant lengthwise into approximately 1.5 cm thick slices. You will need one medium slice for each serving. Dice the two outer slices. Drizzle the slices and cubes with a little lemon juice, season with salt, and let stand for 5 minutes. Meanwhile, cook the rice in salted water according to the package instructions. Dice the chicken fillet and onions and fry both in oil. After about 5 minutes, add the eggplant cubes. Season with salt and pepper to taste. In a second pan, fry the eggplant slices with a little oil. Dissolve the starch in cold water and add it to the pan with the chicken fillet. Add the curry powder, stir well, and bring to a boil. Then stir in the cooked rice. If it is not creamy enough, add a little water. Place the curry in the center of a flat plate and arrange the fried eggplant slices nicely on top.