Recipe - Curried Eggplant (vegan)

[Guest guest]

Okay, I promised I'd try that new curried eggplant recipe and post if it was

good ;=) It was!

 

It's slightly adapted from one of Madhur Jaffrey's recipes - and originated from

Sri Lanka.

 

gf

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CURRIED EGGPLANT - SRI LANKA STYLE (vegan)

 

2 Tbsp oil

1 eggplant (about 1 pound), cubed

salt

1tsp ground coriander

1 tsp ground cumin

1/2 tsp ground fennel

1/2 tsp ground turmeric

1-2 tsp cayenne (or to taste - it's great hot or just aromatic)

juice of 1 lemon

1 cinnamon stick

10 to 20 curry leaves, depending on size, preferably fresh

1 medium onion, chopped

1 to 1-1/4 cups coconut milk

2 tsp ground brown mustard seeds

 

Sprinkle eggplant pieces with salt and pepper and saute in a little oil until

they

begin to turn color and soften (you may need to add more oil or a little water

to

help them to cook, depending on the size of the cubes). Remove to a large

bowl and toss with 1/2 tsp salt, the lemon juice and all the ground spices

except for the mustard seeds.

 

Saute the curry leaves and curry leaves for a few seconds and add the onion

and cook over medium until the onion softens. Add the eggplant mixture and

the mustard seeds and stir well and then stir in the coconut milk. When it

comes to the simmer, reduce the heat a little and continue simmering for 4 or

5 minutes, stirring now and then. Taste for seasoning, adding more cayenne,

salt and/or lemon juice if needed. Serve ;=)

 

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