Kerala Coconut Eggplant

Serves: 4
Total Calories: 110


1/2 cup Coconut Milk or store-bought
1 tablespoon shredded unsweetened dried coconut or 1 (3-inch piece) fresh coconut, grated
1 to 3 dried red chili pepper, such as chile de arbol, broken into pieces
1 to 3 fresh green chili pepper, such as serrano, chopped
4 to 5 quarter-size slices peeled fresh ginger
1 clove fresh garlic (large), peeled
1 small onion, coarsely chopped
2 teaspoons ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon ground turmeric
3 tablespoons peanut oil
3 to 4 Chinese eggplant (about 1 1/4 pounds), cut into 3/4 inch pieces
1 teaspoon salt, or to taste
1 tablespoon fresh lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon finely chopped fresh mint leaves


1. Prepare the coconut milk. Reserve. Then, put the coconut, red and green chili peppers, ginger, garlic, and onion, in a blender or a food processor and process until smooth. Mix in the coriander, garam masala, and turmeric and process again to make a smooth paste.

2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the coconut-onion paste, stirring as needed, until golden, 3 to 5 minutes.
3. Add the eggplants, coconut milk, and salt, and cook over high heat about 4 minutes. Then reduce the heat to medium, cover the pan and cook, stirring occasionally, until the eggplants are soft, 20 to 25 minutes. Mix in the lemon juice, cilantro, and mint, and cook another 2 to 4 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 96

This Kerala Coconut Eggplant recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

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