My Favourite Vegetables
Eggplant is also called aubergine or Brinjal. It is a popular vegetable in most countries. It’s is mostly eaten fresh but the fruits can also be sliced and dried, and stored for later use. It has a white flesh with a fine meaty texture and taste close to mushrooms The raw fruit has a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavour, attributed to the saponins. Eggplant has the ability of absorbing cooking oils and sauces, resulting in very rich and savoury dishes.
Stir in coconut milk and bring to the boil. Simmer for 15-30 minutes or until eggplant is tender and sauce is thickened. Check seasoning. (I simmered mine for 15 minutes, it still had a bit of crunch).
S with chapati or tandoori or as a side dish.
I served mine with steamed basmati rice for lunch. It was the best lunch I had this week!
Spicy Eggplant with Coconut Milk
Preparation time: 15 minutes; Cooking time: 50 minutes; Serves: 4-6 sides
- 4 tablespoons ghee or extra virgin olive oil (I added 3)
- 1 large onion, quartered and sliced
- 4 cloves garlic finely chopped
- 2-inch piece cinnamon stick, broken into 3
- 1 cup diced tomatoes (Use good quality canned tomatoes. I used Molisana); or 500g (1.1 Ib Italian tomatoes, peeled and chopped)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder or chilli flakes
- Salt and freshly ground black pepper to taste
- 450g (1Ib) eggplant chopped into1inch pieces
- 250ml (1 cup) coconut milk
- 1/2 cup fresh coriander leaves (cilantro), chopped
- Melt the ghee or add oil in a heavy based pan over medium high heat. Add onion, garlic and cinnamon stick and fry gently until soft.
- Add tomatoes and continue cooking over medium low heat for about 5 minutes.
- Add coriander, cumin, chilli and, salt and pepper to taste. Cook for a further 3 minutes.
- Add the eggplants and stir gently until coated with the sauce.
- Stir in coconut milk and bring to the boil. Simmer for 15-30 minutes or until eggplant is tender and sauce is thickened. Check seasoning. Serve hot with rice or chapati or tandoori or as a side dish. (I simmered mine for 15 minutes, it still had a bit of crunch).