Eggplant in Coconut Milk

35 minutes Prep: 10 minutes Cook: 25 minutes

329 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	large	eggplant	*
1	teaspoon	turmeric
1 1/2	teaspoons	salt
5	tablespoons	vegetable oil
1/2	teaspoon	mustard seeds, black
1	small	onion	chopped
1	clove	garlic	crushed
1	each	hot chili peppers	green, finely chopped
1	teaspoon	ginger	grated
2	teaspoons	coriander	ground
1	teaspoon	cumin	ground
1/2	teaspoon	chili powder
1	each	bay leaf
1	pinch	cinnamon	ground
3	tablespoons	cider vinegar
1 1/2	cups	coconut milk	thin**
1/2	teaspoon	sugar

Directions

* 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.

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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Nutrition Facts

Serving Size 135g

Amount per Serving

Calories 329 95% of calories from fat

	% Daily Value*
Total Fat 35.0g	53%
Saturated Fat 18.0g	91%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 900mg	38%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	5%

Vitamin A	2%		Vitamin C	5%
Calcium	3%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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