Title: Eggplant in Coconut Milk
Categories: Vegetable
Yield: 4 Servings
| 1 | | Large eggplant * |
| 1 | ts | 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 | ts | Grated ginger |
| 2 | ts | Ground coriander |
| 1 | ts | 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 |
* 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.