Wagyu scotch fillet with eggplant jungle curry | FOODWISE

Ingredients

• 1 brown onion, sliced finely
• 1 small piece ginger, sliced finely
• ¼ cup extra virgin olive oil
• 1 large eggplant, diced
• ¼ cup jungle curry paste
• 500ml chicken stock
• 4 x 200g wagyu scotch fillet
• salt and pepper
• 1 bunch coriander leaves
• ½ bunch mint leaves
• 1 red chilli, sliced