3 tbsp Grapeseed Oil
4 tbsp Curry Powder
8 small Eggplants, halved lengthwise
2 tbsp Lime Juice
1 tbsp Fresh Coriander, chopped
1. Preheat the oven to 200c (180 fan), 400f, gas mark 6.
2. Coat the eggplants in the oil, curry powder & salt. Place on a non-stick baking tray, cut side facing down.
3. Bake in the oven for 30 minutes until properly cooked through. Once cooked, turned them over & top with lime juice & coriander to garnish. Serve immediately
Calories and macros per serving