This comforting Eggplant in Coconut Milk is a vibrant, aromatic dish that balances the earthiness of roasted eggplant with the creamy sweetness of coconut. The eggplant is first browned to develop a deep, savory flavor, then simmered in a fragrant blend of mustard seeds, cumin, coriander, and ginger. A splash of cider vinegar adds a bright acidity that cuts through the richness, while a hint of sugar rounds out the spices. It’s a versatile vegetarian main or side dish, perfect served over rice or with warm naan bread.
Eggplant In Coconut Milk
Description
This comforting Eggplant in Coconut Milk is a vibrant, aromatic dish that balances the earthiness of roasted eggplant with the creamy sweetness of coconut. The eggplant is first browned to develop a deep, savory flavor, then simmered in a fragrant blend of mustard seeds, cumin, coriander, and ginger. A splash of cider vinegar adds a bright acidity that cuts through the richness, while a hint of sugar rounds out the spices. It's a versatile vegetarian main or side dish, perfect served over rice or with warm naan bread.Directions
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Slice the eggplant into 1/3" to 1/2" thick rounds.
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In a small bowl, mix the salt and turmeric together.
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Rub the salt and turmeric mixture evenly over both sides of the eggplant slices.
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Heat 4 tablespoons of the vegetable oil in a large skillet over medium-high heat.
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Brown the eggplant slices in batches until golden on both sides, being careful not to overcrowd the pan.
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Remove the browned eggplant slices from the pan and set them aside on a plate.
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Reduce heat to medium and add the remaining 1 tablespoon of oil to the same pan.
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Add the black mustard seeds and fry until they begin to crackle and pop, about 30 seconds.
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Add the chopped onion, crushed garlic, chopped green chili, grated ginger, ground coriander, ground cumin, chili powder, bay leaf, and ground cinnamon to the pan.
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Stir-fry the spice mixture for 1-2 minutes until fragrant and the onions are slightly softened.
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Pour the cider vinegar over the reserved eggplant slices, then add the slices to the skillet with the spice mixture.
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Gently stir the eggplant to coat it evenly with the spices.
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Pour in the thin coconut milk and bring the mixture to a gentle simmer.
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Reduce heat to low and simmer very slowly, stirring frequently to prevent sticking, for about 15 minutes until the eggplant is tender and the flavors have melded.
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Stir in the sugar to balance the acidity and spices.
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Remove from heat and discard the bay leaf before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 523.3kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 19.5g98%
- Cholesterol 0.0mg0%
- Sodium 7355.3mg307%
- Total Carbohydrate 49.1g17%
- Dietary Fiber 22.8g92%
- Sugars 5.9g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, coconut milk, vegetarian, indian spices, mustard seeds, cumin, coriander, ginger, garlic, curry, simmered, creamy, spicy, plant-based, dinner, side dish, comfort food, gluten-free
