Originally Posted by In the Kitchen
We could have eggplant everyday w/all the posted recipes... Hurrah for eggplant!
4 large eggplants, sliced horizontally
1 small onion, diced
2 cloves garlic, mashed
1 tsp whole cumin seeds
1 tsp turmeric powder
2 fresh chillies, chopped (optional)
2 tbsps grated coconut
about 250 ml coconut milk
salt to taste
Ghee or clarified butter or canola oil for frying.
Sprinkle the aubergine slices with salt and turmeric. Submerge in water and leave to soak for about an hour.
Remove, pat dry and fry gently until almost browned.
Remove from the fat and place on kitchen towels.
In the same fat ( if any remains; if not, add a little more) fry the onion until barely soft. ADd the cumin seeds,the garlic and the chopped chillies and stir fry for about 30 seconds. Add the grated coconut, stir once or twice, then add the coconut milk. Bring to a boil, then lower to a simmer. Add the aubergine slices once more to heat through.