Ingredients
-
2
-
2
-
-
-
1
-
1
-
1/4
-
1/2
-
1/2
-
4
-
2
-
15
-
1
-
3/4
-
2
Directions
Eggplant Curry “no-Fry” Sri Lankan Style Using Coconut,Another recipe courtesy of the great Madhur Jaffrey. I’m often looking for new eggplant dishes, and can’t believe I haven’t tried this particular recipe until today, it’s really very easy. From what I’ve read, traditionally in this dish the eggplant would be fried – in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne…wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).,We enjoyed this recipe last night for dinner, which we served over basmati rice. I got the 15 curry leaves from my curry plant. used light coconut milk and a heaping half tsp of cayenne. The only modification I made was to leave my mustard seeds whole like another reviewer indicated. This was a very nice curry. Thanks for posting.,The only change I made was used whole mustard seeds and cut back on the curry leaves to just 5 then pulled them out after adding the onions, Personal taste. Very easy to make. Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste
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Steps
|
1
Done
|
Preheat Your Broiler, Placing the Rack About 6 Inches Below the Heat Source. Cut the Eggplant Into 1/2 Inch Thick Round Slices (no Need to Peel). Place the Slices on a Baking Sheet and Lightly Brush With About 1 Tbsp of the Oil, on Both Sides. |
|
2
Done
|
Place the Tray Under the Broiler and Cook on One Side For About 4 Minutes, Flip and Do Same on Other Side. It Will Depend on Your Broiler, You're Looking For Light Browning on Both Sides. Remove and Set Aside to Cool Slightly. |
|
3
Done
|
When You're Able to Handle the Eggplant, Cut the Pieces Into Quarters. Place Them in a Bowl Along With 1/2 Tsp Sea Salt, the Cumin, Coriander, Turmeric, Fennel, Cayenne and Lime Juice. Toss Gently. |
|
4
Done
|
Put the Remaining Tbsp of Oil Into a Skillet and Bring to Medium-High Heat. When Hot, Add the Cinnamon Stick and a Few Seconds Later, the Curry Leaves If Using. Stir Once and Then Add in the Sliced Onion. |
|
5
Done
|
Let the Onion Saute For a Few Minutes and Then Add in the Seasoned Eggplant. Mix That Together and Continue to Cook For a Few Minutes. |
|
6
Done
|
Add the Mustard Seeds to the Coconut Milk and Pour It Into the Pan. as Soon as It Starts to Bubble, Reduce the Heat to Medium-Low and Cook For About 5 More Minutes. |
|
7
Done
|
Adjust Seasonings to Your Taste (salt, Pepper, Lime Juice, Cayenne -- ). Serve Hot With Rice or Flat Bread. |
