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  Recipe Home » Vegetables » Eggplant In Coconut Milk
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  Eggplant In Coconut Milk
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 280
Ingredients:
1 Large eggplant *
1 tsp Turmeric
1 1/2 tsp Salt
5 tbsp Vegetable oil
1/2 tsp Black mustard seeds
1 Small onion, chopped
1 Clove garlic, crushed
1 Green chili, finely chopped
1 tsp Grated ginger
2 tsp Ground coriander
1 tsp Ground cumin
1/2 tsp Chili powder
1 Bay leaf
1 pinch Ground cinnamon
3 tbsp Cider vinegar
1 1/2 cup Thin coconut milk **
1/2 tsp Sugar
Instructions:
* sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with
1/2 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.
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