Eggplant with Coconut Milk

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.
Click here for printer friendly version Find Great Organic Coconut Milk Recipes Here. Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store. Purchase Native Forest® Organic Coconut Milk 12 Packs at Click Here to find a store near you. Republished by