1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic green Thai curry, 1 large eggplant, 4 rice paper sheets, 4 nori leaves, 2 tbsp sesame seeds, oil (e.g. canola oil)

Preheat the oven to 240 degrees grill (top heat) and a baking sheet lined with baking paper/silicone mat. Pierce the eggplant evenly with the tip of a knife and roast in the oven for 30 minutes. Remove the roasted eggplant from the oven and let it cool off. Cut the roasted eggplant in half, scoop out the flesh and discard the skin. Then finely chop the eggplant flesh. Divide one portion of Kooray spice ‘n easy evenly between two bowls. In the first bowl, add the finely chopped eggplant flesh, mix and set the spicy eggplant dip aside. In the second bowl, add 1 tbsp of sesame seeds to the Kooray powder and set the spice mixture aside. Brush the insides of the rice paper sheets with oil, place a nori sheet in between and seal with another sheet. Cut the nori rice paper sheets into quarters, deep fry them in a pot filled with oil at 180 degrees for 10 - 15 seconds until crispy. Drain on paper towels and let them cool off. Sprinkle the seasoning mixture over the nori rice paper chips and serve with the roasted eggplant dip. Try it, love it!