Ingredients:

1-175 grams Argentina Corned Beef Hot & Spicy

¼ cup finely chopped celery stalks

¼ cup finely chopped onion

¼ cup grated cheesemelt

4 large eggplants, slice lengthwiseeggs, beaten

2 cups dry breadcrumbs

¼ cup cooking oil

Curry Sauce:

1cup coconut milk

1 ½ teaspoon curry powder

½ teaspoon turmeric

¼ teaspoon salt

Procedure:

1. Blanch eggplants. Set aside.
2. Combine corned beef, celery, onion and cheesemelt.
3. Scoop 1 tablespoon of the corned beef mixture over eggplants. Roll.
4. Dip rolled eggplants in eggs. Dredge in breadcrumbs. Shake off excess breadcrumbs.
5. Heat pan with cooking oil. Pan-fry on all sides until golden in color. Drain. Set aside.
6. Combine all ingredients for curry sauce in pan. Cook for 3 minutes until thick.
7. Pour over sauce over eggplants. Serve.

Makes 6 servings.