Roasted Aubergine with Mushroom Curry

1/2-3/4 Jar of NUJU Creamy Cauli Sauce 
1 Aubergine, sliced in half and cross-hatched
1 Red Onion, diced  
2 Garlic Cloves, finely sliced 
8 Button or Chesnut Mushrooms, sliced 

1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds 

1 Tsp Garam Masala 

1 Tsp Soy Sauce 
1/2 Lemon, juiced 

Toasted Sesame Oil

To Serve: 
Brown Rice

Cook Time: 0035
Serves: 02

  1. Preheat the oven to 200C. Prep the aubergine first. Cut the aubergine in half lengthwise, and then cut the flesh into a cross-hatch style. Place on a lined baking tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for 15-20 minutes or until soft and cooked through.
  2. Meanwhile get a saucepan on medium heat and add 1/2 tbsp olive oil. Add the diced onion with a pinch of salt and cook until soft and translucent. Add the garlic, mustard seed, cumin seed and garam masala, and fry untuil fragrant, about 2-3 minutes. Add the soy sauce and fry a further 2 minutes. 
  3. Add the mushrooms and fry for 2 minutes. Add the cauli sauce and 1/2 jar of water and stir to combine. Simmer for 3 minutes and add the lemon juice. 
  4. Serve the mushroom curry on top of the roasted aubergine and with a side of rice. Add a dollop of yogurt for some freshness too.