CURRIED BASIL EGGPLANT

Curried Basil Eggplant

YIELD: 4-6

PREP TIME; 20 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

• 2 tablespoon Coconut Oil

• 1 tablespoon chili oil (optional)

• 1 large Italian eggplant , or 2 medium Japanese eggplants

• 1 cup Onion about 1 medium

• 1 red chili pepper, diced

• 1 green chili pepper, diced

• 1 tablespoon Fresh Garlic, minced

• 1 tablespoon Fresh Ginger, minced

Sauce

• 2 tablespoon curry powder

• 1 tablespoon Oregano

• 1 tablespoon Basil leaves

• 1, 12 oz Can Full Fat Coconut Milk

• 3 cups of tomatoes, diced

• Salt to taste

• 1/4 teaspoon Red Pepper Flakes (optional)

INSTRUCTIONS

To prepare the eggplant:

1. Cut off the top and bottom tips.

2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally.

3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.

4. In a large non-stick pan, heat 2 or 3 tablespoon of cooking oil on high heat.

5. Add the eggplant pieces and toss to coat them in oil. Turn the heat down to medium-low, let the pieces char on the outside as the soak up the oil about 3 minutes each side.

For the Curry

6. Add onion, peppers and ginger to the pan over the eggplant. Stir fry for about 6-8 minutes or until the vegetables begin to soften. Add extra water or oil to keep from sticking.

7. Stir for a minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the coconut milk and tomatoes and stir.

8. Blend in the curry powder, oregano, red pepper flakes and basil. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through.

9. Remove from heat and spoon over rice. Top with Thai basil, cilantro, sprinkle with sesame seeds and serve.