Kerala (Coconut Eggplant)
Category: Indian
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1/2 cup coconut milk
- 1 tablespoon shredded unsweetened dried coconut
- 2 dried red chili peppers, such as chili de arbol, broken into pieces
- 2 fresh green chili peppers, such as Serrano, chopped
- 4 slices (quarter-size) peeled fresh ginger
- 1 clove fresh garlic, peeled
- 1 small onion, coarsely chopped
- 2 teaspoons ground coriander
- 1 teaspoon garam masala, PLUS
- 1/4 teaspoon garam masala for garnish
- 1/2 teaspoon ground turmeric
- 3 tablespoons peanut oil
- 4 Chinese eggplants, cut into 3/4-inch pieces
- 1 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 1/2 cup finely chopped fresh cilantro, including soft stems
- 1 tablespoon finely chopped fresh mint leaves
Prepare the coconut milk. Reserve. Then, put the coconut, red and green chili peppers, ginger, garlic, and onion in a blender or a food processor and process until smooth. Mix in the coriander, garam masala, and turmeric and process again to make a smooth paste. Heat the oil in a large nonstick saucepan over medium-high heat and cook the coconut-onion paste, stirring as needed, until golden, 3 to 5 minutes. Add the eggplants, coconut milk, and salt, and cook over high heat about 4 minutes. Then reduce the heat to medium, cover the pan and cook, stirring occasionally, until the eggplants are soft, 20 to 25 minutes. Mix in the lemon juice, cilantro, and mint, and cook another 2 to 4 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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