Eggplant In Coconut Milk

(4 votes)

1 large eggplant *
1 tablespoon turmeric
1-1/2 teaspoons salt
5 tablespoons vegetable oil
1/2 tablespoon black mustard seeds
1 small onion, chopped
1 clove garlic, crushed
1 green chili, finely chopped
1 tablespoon grated ginger
2 teaspoons ground coriander
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 bay leaf
1 pinch ground cinnamon
3 tablespoons cider vinegar
1-1/2 cups thin coconut milk **
1/2 tablespoon sugar

* sliced about 1/3-inch to 1/2-inch thick

** diluted 1 can coconut milk with 1/2 can water

Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining tablespoon oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes. Add the sugar, remove from the pan and serve.


Very tasty recipe, but we found that 3 T of vinegar was a bit too much for our taste. Next time we plan to cut it back to 1 T. We also added fresh cilantro rather than coriander, since that's what we had, and it worked well. Also, we sprayed the seasoned eggplant with oil and roasted it in the oven while getting the rest of herbs and spices together. Used a lot less oil, and saved some time. -K
Karen Fromkes, Colts Neck, NJ

This is such a awesome recipe for egg plant gravy with coconut milk! i have tried this dish thrice till now & every time it was a big hit to go white rice! :).. thanks so much for sharing this recipe!!
oov, NJ

I tried it today and it turned out good and spicy,I did not use too much vinegar, just used a little bit balsamic vinegar.added asoefatida and omitted sugar.ate with basmati rice and yogurt.I will try it again.
nitin, ashland ky

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