Baked Curried Aubergine

Directions

1. Cut the eggplant into into ½” cubes
2. Marinate the eggplant with chili powder, turmeric powder and salt for 60 mins.
3. Deep fry the marinated eggplant pieces. Set aside
4. Heat oil in a frying pan.
5. Add mustard when mustard seeds when splutter add onions, ginger and green chilies. sauté, till the oil separates
6. Add the finely chopped tomato , coriander powder and garam masala sauté for 2 minute
7. Add 1 1/2 cups of water salt.
8. Allow it to boil.
9. Add the fried eggplant
10. Cover and cook for 5 mins.
11. :FOR WHITE SAUCE
12. Heat butter on medium low heat.
13. Add refined wheat flour and fry until it smells cooked (don't let it get pink or brown )
14. Let it cool for a while
15. Add the milk and let the mixture boil until it seems a little thick
16. Remove from the flame
17. When it cools add pepper powder and salt to taste
18. Put the eggplant curry in a baking dish
19. Pour the white sauce over it
20. Bake at 350° for 20 minutes
21. Cover top of casserole with grated cheese, sprinkle with oregano and bake till the cheese melts
22. Serve hot