Eggplant in Coconut Milk
INGREDIENTS:
1 Large eggplant 1/4 ts Cayenne pepper
4 tb Vegetable oil 1/2 ts Turmeric
3 Large onions, chopped 1 ts Cumin
2 Cloves garlic, crushed 1 ts Salt
1 tb Freshly grated ginger 1 c Ogurt
1 ts Ground coriander 1/2 ts Sugar
1 Large eggplant 1/4 ts Cayenne pepper
4 tb Vegetable oil 1/2 ts Turmeric
3 Large onions, chopped 1 ts Cumin
2 Cloves garlic, crushed 1 ts Salt
1 tb Freshly grated ginger 1 c Ogurt
1 ts Ground coriander 1/2 ts Sugar
This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. Ken CA