Delicious Eggplant with Coconut Milk – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
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 ginge
- 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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