This beautiful curry comes from the ridiculously romantic Lake Palace in Udaipur and is a thick, sweet and sour mess of diced, roast eggplant, cooked with a reduced tomato sauce with ginger, garlic, turmeric, coriander, fennel and nigella seeds and a hint of cayenne pepper.  It's completely addictive and almost guaranteed to turn around non-eggplant-eaters. 
Eggplant, ginger, garlic, rice bran oil, salt, fennel seeds, nigella seeds, tomatoes, coriander, turmeric, cayenne pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SERVE
ENERGY166.4kj1219kj
PROTEIN1g7.6g
FAT TOTAL2.1g15.3g
- SATURATED0.4g3g
CARBS2.8g20.6g
- SUGARS2.5g18.4g
SODIUM194mg1422mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

This will accompany the chicken and 100 almonds, tarka dahl, or any curry nicely, or could form the basis of a vegetarian dinner with steamed rice, naan bread and raita.

It's also great cold the next day - try it in a thick-cut ham sandwich or alongside cheese as a sort of relish.

SMALL AND LARGE: Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: suitable for freezing. Defrost overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process. 

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven and may vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.