Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant ((or 8 small Indian round eggplants, or 3-4 Japanese eggplants. Cut into 2-inch slices))
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1 onion ((thinly sliced))
  • 1 sprig curry leaves
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tsp mustard seeds
  • 1 tsp cayenne ((or paprika))
  • 1/2 tsp turmeric
  • 1 cup coconut milk
  • Juice of 1/2 lime or lemon
  • 2 tsp chopped coriander leaves

Instruction

  • Powder the mustard, coriander, cumin and fennel powders in a spice grinder or blender. Set aside.
  • Slather the eggplant slices with salt, pepper and 1/2 tsp oil, and place on a baking sheet. Place the baking sheet under the broiler and cook for four minutes until the slices are reddish-brown on top. Flip over and cook the other side for another 2-3 minutes.
  • You can also do this in the air fryer: place the eggplant slices in the air fryer basket and cook for 8-10 minutes at 375 degrees or until browned outside and cooked. Toss the eggplant slices once during cooking to make sure they brown evenly.
  • Cut each eggplant slice into half. Then add the turmeric, lemon juice, cayenne or paprika and the powdered spices. Mix well.
  • Heat the remaining oil in a saucepan.
  • Add the onion and fry until lightly brown. Add the curry leaves and stir for a couple of minutes.
  • Add the eggplant and half the coconut milk. Bring to a boil, lower the heat to a simmer, cover and let it cook five minutes.
  • Add the remaining coconut milk and warm through without letting the curry come to a boil. Add more salt as needed.
  • Turn off the heat. Garnish with coriander leaves.