Eggplant curry with yogurt sauce

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 tsp vegetable oil
• little salt
• 150 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp clarified butter or vegetable oil
• 1 tsp, streaky curry paste, red
• 1 chili pepper(s), dried, optional
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 150 g Greek yogurt, 10% fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C fan/convection oven or 200°C conventional oven. Cut the eggplant into even slices, approximately 1 cm thick. Place them on a baking sheet lined with baking paper, brush with a little vegetable oil, and lightly salt. Place in the preheated oven until the slices turn brown but not black. Then remove and chop into pieces. Meanwhile, dice the tomatoes, onion, and garlic. Heat the clarified butter or oil in a non-stick pot. Stir in the curry paste and fry the onions. Add the garlic and, if desired, the chili pepper. Add the turmeric, cumin, and coriander and fry briefly. Then add the eggplant and tomatoes. Cover the pot and sauté for a few minutes, stirring occasionally. Season to taste with salt and sugar. Remove the pot from the heat and stir in the yogurt. Serve with rice or naan.