Oven Roasted Eggplant And Butternut Squash Curry

Adapted from vij's restaurant in vancouver, i have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

Steps

Preheat oven to 450f.

Wrap the eggplant and the butternut squash individually in aluminum foil.

Place them on a baking tray and bake them for 1 1 / 2 hours or until they are very soft.

The eggplants will become mushy and deflated.

While the eggplant and butternut squah are cooking , heat oil in large frying pan on medium-high heat for 1 minute.

Add cumin seeds and allow them to sizzle for about 30 seconds.

Stir in onions and saute until brown , 8 to 10 minutes.

Reduce heat to medium and stir in tomatoes.

Add turmeric , fenugreek , coriander , black pepper , jalapeo pepper and salt.

Cook this masala for 10 minutes.

If the eggplant and squash are still cooking , remove the masala from the heat and set aside.

Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.

Using a pairing knife or potato peeler , peel the squash and discard the skin.

Cut the squash in half.

Using a spoon , scoop out the seeds from the squash.

Cut .

Ingredients

eggplant, butternut squash, canola oil, cumin seeds, onions, tomatoes, turmeric, ground fenugreek, ground coriander, ground pepper, jalapeno pepper, salt, green onions, fresh cilantro