Ingredients
- 2-3 Chinese eggplants (long thin eggplant)
- 1 can coconut milk
- 4 minced garlic cloves
- 1/2 sliced red onion
- 1 teaspoon finely minced ginger
- 5 fresh basil leaves (shredded)
- oil for sautéing
- mint leaves for garnish
Directions
1) Slice the Chinese eggplants with a
diagonal cut into 1/2-inch thick round
slices. It's important to use Chinese
eggplants -- regular eggplants take a
long time to cook and are not as sweet
as Chinese ones.
2) Heat a wok or saute pan with some
oil (approx. 1 tbsp) at medium-high
heat.
3) Add onions, garlic and ginger.
Saute for approx 2-3 minutes. Add
salt & pepper to taste. Try adding a
dash of nutmeg as well -- it really
brings out the flavour of the red
onion.
4) Add approx. 3-4 tablespoons more oil to
the pan, and add the eggplant. Saute
until the eggplants become soft with
still some hard spots.
5) Add 1 can of coconut milk. Reduce
heat to a vigorous simmer. Add
shredded basil leaves. Simmer approx.
10-15 minutes so the sauce thickens
and the eggplants are entirely soft.
Add salt + pepper to taste.
Garnish with mint leaves and serve
with hot steamed rice (Basmati is very
good with this dish). This is one of
my favourite dishes to make -- and so
easy! Enjoy.
Serves: 4
Preparation time: 30 mins