Coconut Creamed Indian Eggplant
Ingredients
- 4 Asian eggplants/aubergines (long purple)
2 cups high heat oil (canola, peanut)
1 onion, cut in chunks
3 green chilies, deseeded and chopped
10 curry leaves
1 teas black mustard seeds
1/4 cup coconut cream (a paste sold in a box/not coconut milk)
1/2 cup water
1/2 teas tumeric
sea salt
cayenne pepper (see comments)
Directions
- Heat oil in wok.
- Cut eggplant into 1″ pieces and fry in oil a few minutes. Remove from pan and drain on paper towel.
- Remove all but a couple tbls of oil from pan and cook onions and chilies until soft. Remove to paper towel.
- Cook mustard seeds and curry leaves until almost crisp.
- Add all vegetables back to wok with coconut cream, water and spices and cook until thickened.
- Salt to taste.
Serving Suggestions:
Serve as a vegetable with meat or over rice as a vegetarian main course
Optional:
Original recipe has 1/2 teas cayene which I cut to 1/4 teas and later decided to omit altogether. Add to your liking.
