Baked Curried Aubergine

• 3 large, firm Eggplants (aubergine)
• onions - 3 (finely chopped)
• Ginger - 1" piece(finely chopped)
• Green chilies - 2 (finely chopped)
• Tomato - 2 (finely chopped)
• Cumin seeds- 1 tsp
• Mustard seeds - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 2 tsp
• Turmeric Powder 1tsp
• Garam masala - 1/2 tsp(recipe posted)
• Oil 2 tbsp
• Salt - to taste
• oregano 1 tsp

1. Cut the eggplant into into 1/2" cubes
2. Marinate the eggplant with chili powder, turmeric powder and salt for 60 mins.
3. Deep fry the marinated eggplant pieces. Set aside
4. Heat oil in a frying pan.
5. Add mustard when mustard seeds when splutter add onions, ginger and green chilies. saute, till the oil separates
6. Add the finely chopped tomato , coriander powder and garam masala saute for 2 minute
7. Add 1 1/2 cups of water salt.
8. Allow it to boil.
9. Add the fried eggplant
10. Cover and cook for 5 mins.
11. :FOR WHITE SAUCE
12. Heat butter on medium low heat.
13. Add refined wheat flour and fry until it smells cooked (don't let it get pink or brown )
14. Let it cool for a while
15. Add the milk and let the mixture boil until it seems a little thick
16. Remove from the flame
17. When it cools add pepper powder and salt to taste
18. Put the eggplant curry in a baking dish
19. Pour the white sauce over it
20. Bake at 350u0b0 for 20 minutes
21. Cover top of casserole with grated cheese, sprinkle with oregano and bake till the cheese melts
22. Serve hot

eggplants, onions, green chilies, cumin, turmeric, turmeric, garam masala, salt, oregano

Taken from food52.com/recipes/6551-baked-curried-aubergine (may not work)