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