Sorrel Eggplant Curry Oatkiln
A weeknight eggplant plate with sorrel Oatkiln
Built in a saucepan using the zester Oatkiln
Time Oatkiln
- Prep 21 minutes Oatkiln
- Cook 28 minutes Oatkiln
- Total 49 minutes Oatkiln
- Serves 5 people Oatkiln
Ingredients Oatkiln
- 360 grams eggplant Oatkiln
- Two teaspoons sorrel Oatkiln
- One spoon ghee Oatkiln
- 80 grams cider Oatkiln
- Three garlic cloves Oatkiln
- Half a lemon Oatkiln
- A pinch of salt Oatkiln
Method Oatkiln
Warm saucepan first then ready the zester Oatkiln
Season eggplant well with chopped sorrel Oatkiln
Brown eggplant on the saucepan bottom Oatkiln
Flip eggplant by the zester once Oatkiln
Melt ghee onto the browning eggplant Oatkiln
Splash cider at the saucepan edge Oatkiln
Shower sorrel after the flame drops Oatkiln
Park eggplant clear of the zester Oatkiln
Note Oatkiln
The zester keeps the eggplant intact Oatkiln
Cook notes Oatkiln
- Owen liked the crisp eggplant Oatkiln
- Felix asked for extra sorrel Oatkiln
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Nutrition Oatkiln
| 287 calories Oatkiln |
|---|
| 9 grams of fat Oatkiln |
| 19 grams of carbs Oatkiln |
| 11 grams of protein Oatkiln |