Eggplant Curry "no-fry" Sri Lankan Style Using Coconut

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 eggplants (looking for 1 pound, which is roughly 2 regular or italian eggplants...or use the japanese ones inst)
• 2 tablespoons canola oil (or any light oil)
• sea salt
• ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground fennel
• 1/2 teaspoon cayenne (to taste)
• 4 teaspoons fresh lime juice (sub lemon if need be)
• 2 inches piece cinnamon bark
• 15 fresh curry leaves (or sub basil)
• 1 small onion, cut into fine half rings
• 3/4 cup light coconut milk (stirred well in the can before measuring)
• 2 teaspoons ground brown mustard seeds

Recipe

• 1 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 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 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 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 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 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 adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). serve hot with rice or flat bread.