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Delicious Eggplant with Coconut Milk PDF Print E-mail
Ingredients (use vegan versions):
  • 2-3 Chinese eggplants (long thin eggplant)
  • 1 can coconut milk
  • 4 minced garlic cloves
  • 1/2 sliced red onion
  • 1 teaspoon finely minced ginger
  • 5 fresh basil leaves (shredded)
  • oil for sautéing
  • mint leaves for garnish
Directions:

1) Slice the Chinese eggplants with a diagonal cut into 1/2-inch thick round slices. It's important to use Chinese eggplants -- regular eggplants take a long time to cook and are not as sweet as Chinese ones.

2) Heat a wok or saute pan with some oil (approx. 1 tbsp) at medium-high heat.

3) Add onions, garlic and ginger. Saute for approx 2-3 minutes. Add salt & pepper to taste. Try adding a dash of nutmeg as well -- it really brings out the flavour of the red onion.

4) Add approx. 3-4 tablespoons more oil to the pan, and add the eggplant. Saute until the eggplants become soft with still some hard spots.

5) Add 1 can of coconut milk. Reduce heat to a vigorous simmer. Add shredded basil leaves. Simmer approx. 10-15 minutes so the sauce thickens and the eggplants are entirely soft. Add salt + pepper to taste.

Garnish with mint leaves and serve with hot steamed rice (Basmati is very good with this dish). This is one of my favourite dishes to make -- and so easy! Enjoy.

Serves: 4

Preparation time: 30 mins


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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