Baked Eggplant Curry – Modern family cook

Ingredients

• Aubergine/Eggplant: 2
• Tomato fresh: 250 g of
• Onion: 2
• Garlic: 2 cloves of
• Fresh ginger: 2 cm of
• Coconut oil: 2 tbsp. of
• Lemon juice: to taste
• Coconut milk: 150 ml of
• Salt: to taste
• Black mustard seeds: 1.5 tsp. of
• Fenugreek seeds: 1/2 tsp. of
• Curry leaves: 10
• Ground coriander: 1 tbsp. of
• Kashmiri chilli powder: 1 tsp. of
• Turmeric powder: 1/2 tsp. of