Stuffed Eggplant with Red Curry

Ingredients

• 2 large eggplants (300 g each)
• 2 tbsp olive oil
• 2 packages of FRoSTA Red Curry with Chicken (375 g each)
• 100 g feta cheese (45% fat in dry matter)
• 150 g Yogurt (3.5% fat)
• Salt
• black pepper

Instructions

1. 1.

   Wash the eggplants, halve them and scoop out the flesh with a spoon, leaving about a 0.5 cm rim. Dice the flesh and sauté it in a pan with 1 tbsp olive oil over high heat for 5 minutes. Remove from the pan and let cool.

2. 2.

   Add the FRoSTA Red Curry with Chicken and 90 ml water to the pan and cook over medium heat for about 6 minutes until done.

3. 3.

   Place the hollowed eggplants in a large baking dish or on a parchment‑lined tray, brush the rims with remaining olive oil. Spoon the red curry into the eggplant boats and crumble feta over them. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.

4. 4.

   Meanwhile blend the yogurt with the sautéed eggplant flesh and season with salt and pepper. Remove the eggplants from the oven, drizzle with the dip and serve.