Eggplant Coconut Curry

COURSE Main dish

SERVES about 4

TIME About 50 minutes

Cooking Tips:

• To remove the bitterness from eggplants: Black beauty eggplants can be a little bitter if they are under or over ripe. Salting the eggplants for 30 mins before cooking can remove the bitterness. To salt the eggplant, halve the eggplant and cut criss-cross patterns to allow the salt to soak in. Rub about 1 Tsp of salt over the eggplant, and let sit for about 30 mins. Rinse off the salt before cutting and cooking.

• Reduce the acidity of tomato: Depending on the brand, some tomato can be more acidic. To reduce the acidity, add ⅛ of baking soda while cooking. This is completely optional, depending on taste.

Ingredients:

• 2 Tbsps coconut oil

• 2 small eggplants, or 1 large, cut into 1 by 1½-inch chucks

• 1 14-oz can fire roasted diced tomato

• 1 14-oz can coconut milk

• 1 head of broccoli

• 1 inch ginger, minced

• 3 cloves of garlic, minced

• 1 large sweet onion, diced

• ⅛ Tsp baking soda (optional - used to reduce the acidity of the tomatoes)

• ½ Tbsp ground cumin

• ½ Tbsp chili powder

• 1 Tsp ground turmeric

• 6 bay leaves

• Salt, to taste

• Pepper, to taste

Directions:

1. In a large stock pot, heat the coconut oil on high

2. Add in the eggplant when the oil is hot. Stir constantly to avoid burning. Cook for about 2 mins, until all sides of the eggplant is coated with oil, and the meat starts to shrivel.

3. Stir in onion, ginger, and garlic. Cook until fragrant, about 3 mins.

4. Add cumin, chili powder, and turmeric. Stir until the eggplants are evenly coated.

5. Add fire roasted tomato, broccoli, coconut milk, bay leaves, salt, and pepper. Stir to combine.

6. Taste the sauce and determine whether baking soda is needed.

7. Cook till simmer. Reduce the heat to low. Cover and cook for about 10 mins.

Recipe Inspiration:

This is recipe is inspired by "Spiced Aubergine & Coconut Curry" on the Jamie Oliver blog.