Eggplant And Mint Curry - cooking recipe

Ingredients

4 tbsp vegetable oil
2 None large eggplants, trimmed, cut into 1 inch pieces
2 cups balti curry sauce
4 tbsp fresh mint leaves, chopped
2/3 cup plain yogurt

Preparation

Working in 2 batches, heat 2 tbsp oil in a frying pan and cook eggplant for 3-4 mins, turning frequently, until golden and softened. Return all eggplant to pan and add balti sauce. Bring to a boil then reduce heat, cover and simmer for 15 mins, stirring occasionally. Fold in 1/2 the mint then transfer to a serving bowl.
Combine yogurt and remaining mint. Serve on the side.