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Eggplant In Coconut Milk

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Dairy Vegetables 4 Servings

INGREDIENTS

1 Large eggplant *
1 t Turmeric
1 1/2 t Salt
5 T Vegetable oil
1/2 t Black mustard seeds
1 Small onion, chopped
1 Clove garlic, crushed
1 Green chili, finely chopped
1 t Grated ginger
2 t Ground coriander
1 t Ground cumin
1/2 t Chili powder
1 Bay leaf
1 pn Ground cinnamon
3 T Cider vinegar
1 1/2 c Thin coconut milk **
1/2 t Sugar

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 376
Calories From Fat: 311
Total Fat: 36.2g
Cholesterol: 0mg
Sodium: 894.3mg
Potassium: 548.4mg
Carbohydrates: 14.3g
Fiber: 4.7g
Sugar: 6g
Protein: 3.5g


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