Delicious Eggplant with Coconut Milk

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