Roasted eggplant, avocado, curry spices and coconut milk create a comforting, creamy vegetarian fusion bake.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 2 ripe avocados, peeled, pitted, and sliced
03 - 1 large onion, finely chopped
04 - 2 large tomatoes, diced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Spices & Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Pantry & Dairy
12 - 3 tablespoons olive oil
13 - 1/2 cup coconut milk
14 - 1/4 cup fresh cilantro, chopped, plus more for garnish
→ Topping
15 - 1/2 cup grated mozzarella cheese or vegan cheese alternative
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes, turning midway until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté chopped onion for 4 minutes until soft. Add minced garlic and grated ginger; cook 1 minute.
04 - Add curry powder, ground cumin, ground turmeric, and chili flakes to skillet; cook for 1 minute until fragrant.
05 - Stir in diced tomatoes and cook for 5 minutes until tomatoes begin to break down. Pour in coconut milk, simmer gently for 3 minutes.
06 - Fold roasted eggplant and chopped cilantro into skillet mixture. Adjust seasoning with salt and pepper.
07 - Layer half the eggplant curry mixture into prepared baking dish. Top with half the avocado slices, then repeat with remaining curry mixture and avocado.
08 - Evenly distribute grated cheese or vegan alternative over the surface.
09 - Bake for 15 minutes or until cheese is melted and bubbling.
10 - Allow to cool slightly. Garnish with extra chopped cilantro and serve warm.
