Eggplant In Coconut Milk Recipe

* sliced about 1/3" to 1/2" thick

** diluted 1 can coconut milk with 1/2 can water

Step 1

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.

Things You'll Need

  • 1 Large eggplant *
  • 1ts Turmeric
  • 1 1/2ts Salt
  • 5tb Vegetable oil
  • 1/2ts Black mustard seeds
  • 1 Small onion, chopped
  • 1 Clove garlic, crushed
  • 1 Green chili, finely chopped
  • 1ts Grated ginger
  • 2ts Ground coriander
  • 1ts Ground cumin
  • 1/2ts Chili powder
  • 1 Bay leaf
  • 1pn Ground cinnamon
  • 3tb Cider vinegar
  • 1 1/2c Thin coconut milk **
  • 1/2ts Sugar

About this Author - Recipes, food and cooking information.