Eggplant in coconut milk

4 servings

Ingredients

Quantity Ingredient
1 Large eggplant *
1 teaspoon Turmeric
1½ teaspoon Salt
5 tablespoons Vegetable oil
½ teaspoon Black mustard seeds
1 Small onion, chopped
1 Clove garlic, crushed
1 Green chili, finely chopped
1 teaspoon Grated ginger
2 teaspoons Ground coriander
1 teaspoon Ground cumin
½ teaspoon Chili powder
1 Bay leaf
1 pinch Ground cinnamon
3 tablespoons Cider vinegar
1½ cup Thin coconut milk **
½ teaspoon Sugar

Directions

* sliced about ⅓" to ½" thick ** diluted 1 can coconut milk with ½ 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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