Spiced Eggplant Paratha | 30-Minute Indian-Inspired Dinner

Elevate frozen paratha with this easy hack. Justine's fragrant eggplant curry, spiced with cumin, turmeric, and chilli, is the perfect topping for a warm paratha. A simple meal for when you want Indian without the effort.

Ingredients:
Spiced Eggplant
2 tbsp coconut oil
1 tsp cumin seeds
1 onion, finely sliced
2 cloves garlic, crushed
1 tsp ginger, grated
1 tsp turmeric
1 tsp coriander, ground
1 tsp cumin, ground
½ tsp chilli powder
1 eggplant, cut into 2cm cubes
¼ cup water
Salt, to taste

To Serve
4 frozen Paneer Onion Parathas (or Aloo Parathas), cooked as per packet instructions
Fresh coriander, to serve

Method:
Heat oil in a large frying pan over medium-high heat. Add cumin seeds and cook for 30 seconds until fragrant. Add the onion and cook for 3–4 minutes until softened, then add the garlic, ginger, turmeric, ground coriander, cumin, and chilli powder. Cook for 30 seconds. Add eggplant and water. Toss well to coat in the spices. Cover and cook for 10–15 minutes, stirring occasionally, until the eggplant is tender and lightly caramelised. Season with salt.

Top the cooked paratha with eggplant curry and garnish with coriander.

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