Curried Coconut Eggplant

Ingredients:

• 1 Lb Eggplant, peeled sliced into thin ½” by 3” pieces
• 1 Tsp Ground Coriander
• ¼ Tsp Ground Cumin
• ¼ Tsp Ground Cardamom
• ¼ Tsp Cinnamon
• Pinch Ground Cloves
• Pinch Ground Cayenne Pepper
• 1 Onion
• Juice of ½ Lemon
• ½ Cup Coconut Milk
• Sea Salt
• Chopped Fresh Cilantro

Directions:
Place eggplant slices into a colander, sprinkle with course salt, toss, and let stand for about 20 minutes. Rinse under cold water and blot dry. In a small bowl, combine coriander, cumin, cardamom, cinnamon, clove, and cayenne pepper. Toss with eggplant slices to coat. In a large pan, heat ¼” of canola oil over medium-high heat until very hot. Place eggplant strips into oil and fry in batches, turning once, until golden brown—about 3 minutes. Drain on paper towels. Discard all but one tablespoon of oil and sauté onion until soft, about 5-7 minutes. Add eggplant, lemon juice, coconut milk and sea salt, to taste. Stir to combine and simmer for five minutes or until heated through and thick. Garnish with a generous handful of fresh cilantro.