Thai Eggplant

By ltrodrigu

Ingredients

• 8-10 Thai eggplant, quartered
• 1 1/2 cups onion, chopped
• 1 cup red bell pepper, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 tablespoon lemon grass, finely chopped
• 1 teaspoon chili peppers, finely chopped (optional)
• 1-2 tablespoons coconut oil or olive oil
• 1 14-ounce can coconut milk
• 2 teaspoons coriander powder
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1/2 cup Thai basil
• 1-2 tablespoons lime juice
• salt, to taste

Preparation

Step 1

Heat oil in a large skillet on medium high heat. Add oil. When oil is heated, add the onion, bell pepper, garlic, ginger, lemon grass, and hot peppers. Saute these ingredients for 2-3 minutes and then stir in the coriander, turmeric, chili powder, and salt. Continue sauteing 1-2 minutes and then add the quartered Thai eggplant.

Stir in 1 coconut milk. Allow dish to come to a bubble, and then reduce heat to a simmer, cover, and let cook 10-15 minutes, or until the eggplant is cooked to desired doneness; the eggplant skin adds a nice texture to the dish.

When the eggplant is cooked, turn off the heat and add chopped Thai basil and lime juice. Serve over Jasmine rice.