Curried Eggplant

From inthekitchenwithkath.com

(Inspired by a recipe for Baghara Baingan in 660 Curries)

Serves 2 as a main dish; serves 4 as part of a multi-course meal

8 – 9 (1 pound) baby eggplants (or 1 pound of any kind of eggplant)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

½ teaspoon cayenne pepper

2 tablespoons + 1 tablespoon coconut oil

1 cup chopped onions

2 tablespoons minced garlic

2 tablespoons minced ginger

1/2 teaspoon salt

2/3 cup coconut milk (1 small 5.46 oz can)*

Cooked rice, for serving

1. Wash the eggplants, cut off the top and then cut them lengthwise in fourths without cutting all the way through.

2. Combine the cumin, coriander, turmeric, and cayenne pepper in a small bowl.

3. Heat the 2 tablespoons coconut oil in a large skillet.

4. When the oil is hot, add the eggplants and cook, covered, for 15-20 minutes, stirring occasionally. They will be tender and soft when done.

5. Remove the eggplants to a paper towel-lined plate.

6. Add 1 tablespoon coconut oil to the pan and cook the onions until they are softened, about 5 minutes.

7. Add the garlic and ginger to the onions, and cook, stirring, for a minute or so until they are fragrant

8. Add the salt and spices and cook, stirring, for about a minute.

9. Add the coconut milk.

10. Add the eggplants and cook until everything is hot. Taste, and adjust seasoning, if necessary. Serve over rice.

*In Seattle I can find small 5.46-ounce cans of Thai Kitchen coconut milk at PCC; I find them very handy when I’m cooking for just the two of us.