*  Exported from  MasterCook  *
 
                          EGGPLANT IN COCONUT MILK
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Large eggplant *
    1       t            Turmeric
    1 1/2   ts           Salt
    5       tb           Vegetable oil
      1/2   ts           Black mustard seeds
    1                    Small onion, chopped
    1                    Clove garlic, crushed
    1                    Green chili, finely chopped
    1       t            Grated ginger
    2       ts           Ground coriander
    1       t            Ground cumin
      1/2   ts           Chili powder
    1                    Bay leaf
    1       pn           Ground cinnamon
    3       tb           Cider vinegar
    1 1/2   c            Thin coconut milk **
      1/2   ts           Sugar
 
   * sliced about 1/3 to 1/2 thick ** diluted 1 can
   coconut milk with 1/2 can water Mix salt and turmeric.
   Rub this into the eggplant slices. Heat 4 Tbsp of the
   vegetable oil and brown the slices on both sides. (A
   Teflon pan is especially good for this) Remove browned
   slices from pan and set aside. Heat remaining Tbsp oil
   and fry mustard seeds till they crackle. Add the next
   9 ingredients (including cinnamon). Fry a minute or
   two. Pour vinegar over eggplant slices. Add them to
   the spice mixture. Gently stir in the coconut milk and
   simmer VERY SLOWLY, stirring frequently, for about 15
   minutes.Add the sugar, remove from the pan and serve.
  
 
 
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