Serves     6

Ingredients

1 large or several smaller eggplants, about a pound and a half
¼c oil
3T fresh ginger, minced
1 jalapeno pepper, seeded and minced
½ t turmeric
¼t red pepper flakes (optional)
1T vinegar
½t mustard seeds
½ ‐ ¾c coconut milk
½t salt
1T sugar

Directions

Cut the eggplant into strips about 2 inches wide by 4 inches long. Heat oil over medium to medium‐high
heat in a large skillet or wok. Add eggplant in small batches and stir‐ fry until golden brown. Remove and
place on paper towels to drain, and repeat until all eggplant is cooked. Reduce heat to medium‐low. If
there is a lot of oil leftover after cooking the eggplant, remove enough so there is only about 2T left in
the pan. Place the ginger through mustard seeds in the pan and sauté about 2 minutes. Add coconut
milk, salt and sugar, stir and cook another 2 minutes. Add the cooked eggplant and simmer about 5
minutes. Serve hot or at room temperature.

Country:
Sri Lanka


Notes and Instructions

Between the frying of the eggplant and the smoothness of the coconut milk the texture of this is
delighuully creamy. This vegetable dish would also make another great vegan entrée, served with rice.