I LOVE eggplant! And this dish is super tasty and easy to make. Perfect for an easy summers meal.
Slice eggplant length ways and scoop out the insides.
Whizz until smoothish:
The insides of the eggplant
Red Curry paste
2 tbsp coconut cream
1.5 cups of cooked beans (I used a mixture of black eyed beans, lima and haricot beans)
handful or two of fresh basil
Spoon the eggplant mixture into the eggplant “cases”
bake in the oven on 180 degrees, for 20 to 30 minutes
Time in the kitchen: 10 minutes prep time plus cook time.