Eggplant in coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large eggplant * | |
| 1 | teaspoon | Turmeric |
| 1½ | teaspoon | Salt |
| 5 | tablespoons | Vegetable oil |
| ½ | teaspoon | Black mustard seeds |
| 1 | Small onion, chopped | |
| 1 | Clove garlic, crushed | |
| 1 | Green chili, finely chopped | |
| 1 | teaspoon | Grated ginger |
| 2 | teaspoons | Ground coriander |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| 1 | Bay leaf | |
| 1 | pinch | Ground cinnamon |
| 3 | tablespoons | Cider vinegar |
| 1½ | cup | Thin coconut milk ** |
| ½ | teaspoon | Sugar |
Directions
* sliced about ⅓" to ½" thick ** diluted 1 can coconut milk with ½ can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes.Add the sugar, remove from the pan and serve.