Wednesday, April 15, 2009

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.

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