Ready in 15 Minutes! Eggplant Keema Curry

• 3 servings Hot plain cooked rice
• 250 grams Ground prok and beef mix
• 2 medium Eggplants (slim Japanese type)
• 1 medium Onion
• 1 large Tomato (ripe one is better)
• 1 tsp Grated garlic
• 20 grams Butter
• 2 tbsp Flour
• 100 ml Water
• 50 ml Milk
• 1 Consomme soup stock cube
• 1 tbsp Ketchup
• 1 tbsp Japanese Worcestershire sauce
• 1 tbsp Sugar
• 2/3 tsp Salt
• 1 tbsp Curry powder

1. Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
2. Finely chop the onion, and cut the tomato into pieces.
3. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
4. Melt the butter in a heated frying pan, and add the garlic.
5. When fragrant, add the ground meat, and stir-fry.
6. When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent.
7. Add the flour, and continue stir-frying.
8. Add the tomato and bring to a simmer.
9. Add the water and milk, and bring to a boil.
10. (It starts to thicken.)
11. Add the seasoning ingredients, and the baked eggplants.
12. Bring to a boil again, and done.

rice, ground prok, eggplants, onion, tomato, garlic, butter, flour, water, milk, cube, ketchup, worcestershire sauce, sugar, salt, curry

Taken from cookpad.com/us/recipes/155168-ready-in-15-minutes-eggplant-keema-curry (may not work)