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Eggplant in Coconut Milk


1 large eggplant *
1 tablespoon turmeric
1-1/2 teaspoons salt
5 tablespoons vegetable oil
1/2 tablespoon black mustard seeds
1 small onion, chopped
1 clove garlic, crushed
1 green chili, finely chopped
1 tablespoon grated ginger
2 teaspoons ground coriander
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 bay leaf
1 pinch ground cinnamon
3 tablespoons cider vinegar
1-1/2 cups thin coconut milk **
1/2 tablespoon sugar

*sliced about 1/3-inch to 1/2-inch thick

** diluted 1 can coconut milk with 1/2 can water


Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 tablespoons 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 tablespoon 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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