A flavoursome marinade with the distinctive warmth of red chillies and cloves.
- 1 large diced onion
- 2 tablespoons cooking oil
- 2 tablespoons butter (cashew butter for dairy free/vegan option)
- 4xThai eggplants halved (small round white/green)
- 1x Italian eggplant cubed medium size (standard globe purple)
- 2x Japanese eggplant sliced (long narrow deep purple)
- 3x Indian eggplants halved(small round deep purple)
- 1 jar Goan Cuisine Butter Chicken Masala
- 1 cup pure cream (1cup coconut milk for dairy free option)
- 1/2 cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste