Eggplant in Coconut Milk

Name: Eggplant in Coconut Milk
Yield: 4
Cuisine: Fusion
Ingredients: eggplant; turmeric; salt; vegetable oil; mustard seeds, black; onions; garlic; hot chili peppers; ginger; coriander; cumin; chili powder; bay leaves; cinnamon; apple cider vinegar; coconut milk; sugar

Submitted by gish421

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

LARGE EGGPLANT
* *

TEASPOON TURMERIC

1 ½

TEASPOONS SALT

TABLESPOONS VEGETABLE OIL

TEASPOON MUSTARD SEEDS, BLACK

SMALL ONIONS
chopped

CLOVE GARLIC
crushed

EACH HOT CHILI PEPPERS
green, finely chopped *

TEASPOON GINGER
grated

TEASPOONS CORIANDER
ground

TEASPOON CUMIN
ground

TEASPOON CHILI POWDER

EACH BAY LEAVES *

PINCH CINNAMON
ground *

TABLESPOONS APPLE CIDER VINEGAR

1 ½

CUPS COCONUT MILK
thin**

TEASPOON SUGAR

Directions

sliced about ⅓ inch to ½ inch thick ** diluted 1 can coconut milk with ½ can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 tablespoon of the vegetable oil and brown the slices on both sides. Remove browned slices from pan and set aside. Heat remaining tablespoon oil and fry mustard seeds until 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.