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Title: Eggplant in Coconut Milk

1 - large eggplant, sliced
1 t tuermeric
1 1/2 t salt
5 T vegetable oil
1/2 t mustard seeds
1 - small onion, chopped
1 - cloves garlic, crushed
1 - green chili, finely chopped
1 t grated ginger
2 t ground coriander
1 t cumin
1/2 t chili powder
1 - bay leaf
0 - pinch of cinnamon
3 T vinegar
1 1/2 C thin coconut milk
1/2 t sugar

Mix together salt and turmeric and rub into eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the eggplant slices. Remove from skillet and set aside.

Heat remaining tablespoon of oil and fry mustard seeds until they crackle. Put in onion, garlic, green chili, ginger, coriander, cumin, chili powder, bay leaf, and cinnamon. Fry a minute or two. Meanwhile, add vinegar to eggplant slices and then combine with onion-spice mixture. Stir in coconut milk and simmer very slowly, stirring frequently, for about 15-20 minutes.

Watch carefully, as this will burn very easily. Add sugar just before removing from pan.


From A Taste of India
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