Roasted Eggplant Sweet Potato Curry with Cheese Paratha

Preheat oven to 180ºC or 350ºF.

Dice sweet potato and transfer to a baking tray. Sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 10 minutes. Flip over and add diced eggplant. Sprinkle with remaining 1 tablespoon olive oil and roast for 15 more minutes or until golden brown, flipping eggplants once.

In the meantime, chop onion, garlic and chili pepper. Over medium heat, warm a glug of vegetable oil in a skillet. Add onion, garlic and chilli. Cook for about 8–10 minutes or until onion is soft. Add all the spices and cook for 3 more minutes. Add ground almonds, diced tomatoes with all the juice, coconut milk, broth, and water. Bring to a boil and simmer for 30 minutes, adding eggplant and sweet potato 3 minutes before the end.

For the parathas:
In a bowl, mix flour with salt, vegetable oil and milk. Start with a small amount and add milk gradually while kneading, until the dough is smooth. Let it rest for 10 minutes.

For the paratha filling, break feta cheese with your fingers and chop the small onion.

Divide dough into 4 parts and thinly roll with a rolling pin over a flour-dusted surface. Put filling on two of them and season with black pepper. Cover with remaining dough and roll again.

Heat 1 teaspoon vegetable oil over medium heat. Fry each paratha for about 5 minutes, flipping every 30 seconds and adding oil if needed until crispy golden.

Season the curry with salt and pepper to taste. Serve with a dollop of Greek yoghurt and parathas. Enjoy!

Note: You may serve this with rice instead of parathas, if desired.