Eggplant with Coconut Milk
12 oz Eggplant
1 clove Garlic, finely crushed
1 tsp Finely grated fresh root ginger
1/8 tsp Ground turmeric
½ tsp Salt
¼ tsp Hot red chili powder (cayenne pepper)
3 cloves Garlic, whole
1 tsp Vegetable oil
3.5 oz Native Forest® Organic Coconut Milk
1 Tbsp Cilantro, finely chopped
2 Hot green chilies, very finely chopped
- Slice the eggplant into 1/2 inch thick rounds.
- Stack a few slices on top of each other, and slice again into 1/2 inch thick “matchsticks”.
- Put the eggplant pieces into a bowl.
- Add crushed garlic, ginger, turmeric, salt and chili powder.
- Mix well and set aside for at least 15 minutes to marinade.
- Pour off any liquid in the bottom of the bowl just before preparing.
- Peel the whole garlic cloves and mash lightly but leave whole.
- Heat the oil in a frying pan over medium-high, then add the garlic cloves and stir until lightly browned.
- Add the eggplant and cook until desired texture is achieved.
- Remove from heat and stir in the coconut milk, cilantro and chopped green chilies.
- Return to the heat and stir just until it starts to simmer, then serve.
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Republished by EdwardandSons.com
