Indian Baby Eggplant in Spicy Coconut Sauce

Preparation Time: 10 min  Cook Time: 35 min


 Serves 4

Ingredients:

1 lb. Indian baby eggplants, quartered
1 small onion, chopped
2 cloves garlic, minced
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard powder
1/2 tsp. turmeric powder
3  tbsp. fresh mint, chopped
1/2 tsp. red chili, chopped
1 cup coconut milk
2 tbsp. olive oil
Salt to taste

Trim each eggplant and quarter them lengthwise. Place eggplants in a large bowl and soak in salt water for 20 minutes. Warm olive oil in a heavy saucepan, add onion and cook over low heat, for 10 minutes, stirring occasionally. Add garlic, red chili and spices (coriander, cumin, mustard, turmeric) and continue cooking, stirring, for 2 minutes. Add coconut milk and bring to a boil. Remove eggplants from the salty water and rinse under running water. Squeeze out excess water and then dry them with paper towels.  Add eggplants into pan, then cover and simmer for 15 minutes, or until eggplants are tender. Uncover the pan and simmer for additional 5 minutes until sauce has thickened.


Garnish with fresh mint and serve on a bad of couscous or rice.




Sincerely......Nellie