Delicious Eggplant with Coconut Milk

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Ingredients (use vegan versions):


  • 2-3 Chinese eggplants (long thin eggplant)
  • 1 can coconut milk
  • 4 minced garlic cloves
  • 1/2 sliced red onion
  • 1 teaspoon finely minced ginger
  • 5 fresh basil leaves (shredded)
  • oil for sautéing
  • mint leaves for garnish

Directions:


1) Slice the Chinese eggplants with a
diagonal cut into 1/2-inch thick round
slices. It’s important to use Chinese
eggplants — regular eggplants take a
long time to cook and are not as sweet
as Chinese ones.


2) Heat a wok or saute pan with some
oil (approx. 1 tbsp) at medium-high
heat.


3) Add onions, garlic and ginger.
Saute for approx 2-3 minutes. Add
salt & pepper to taste. Try adding a
dash of nutmeg as well — it really
brings out the flavour of the red
onion.


4) Add approx. 3-4 tablespoons more oil to
the pan, and add the eggplant. Saute
until the eggplants become soft with
still some hard spots.


5) Add 1 can of coconut milk. Reduce
heat to a vigorous simmer. Add
shredded basil leaves. Simmer approx.
10-15 minutes so the sauce thickens
and the eggplants are entirely soft.
Add salt + pepper to taste.


Garnish with mint leaves and serve
with hot steamed rice (Basmati is very
good with this dish). This is one of
my favourite dishes to make — and so
easy! Enjoy.


Serves: 4


Preparation time: 30 mins

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