Hurry Curry is not just for curries! Use it to flavour just about any savoury dish in your repertoire.
In this oven bake, there are layers of eggplant and tomato and onion topped with a quick and
easy microwave béchamel sauce.
2 tbsp olive oil
2 medium eggplants
1 tbsp Spice Fusion Hurry Curry
2 onions, sliced finely
1 can crushed tomatoes
Salt and black pepper to taste
2 tbsp butter or margarine
2 tbsp plain flour
2 cups milk
½ cup flat-leaf parsley, finely chopped
Preheat oven to 180°C.
Cut eggplant into thin slices, lay out on a plate in a single layer and sprinkle with salt; set aside.
Heat oil in saucepan or frying pan, add onions and garlic and sauté until onion has softened.
Add Hurry Curry and cook for one minute, stirring constantly.
Add tomatoes, salt and pepper to taste and cook for 5 minutes.
Meanwhile, make white sauce: Melt butter or margarine in microwave safe jug. Add flour and
mix well; cook on High for one minute. Add milk and whisk until mixture is smooth and free of lumps.
Microwave for 3-4 minutes until thick; whisk until smooth. Add more milk if too thick and whisk again.
Rinse eggplant slices and pat dry with paper towel.
Layer half of the eggplant on the base of a casserole dish.
Add a layer of tomato and onion mixture, then half of the chopped parsley.
Add another layer of eggplant slices, then remainder of parsley.
Top with white sauce. Bake in moderate oven for 30 minutes.