Eggplant Coconut Curry

This simple, creamy eggplant curry is a perfect balance of sweet, savory and spicy - absolutely delicious. Using a cast iron skillet for the eggplant is recommended - you can then get the right crisp texture without using too much oil.

Ingredients
1 medium size eggplant, cut into rounds and then halved (make sure the slices are not too thin)
2 tbsp neutral oil
1 tsp ground turmeric
1 tsp coriander powder
2 tsp cayenne (use more of leas to suit your taste - I like it spicy here)
1 can full fat unsweetened coconut milk
1 chili pepper (any variety, depending on your spice preferance)
Curry leaves (optional)
1 tsp garam masala
Juice of 1/2 lime
Salt, to taste .

Directions

Heat oil in a cast iron skillet, add oil & place the sliced eggplant on the pan. Sprinkle salt.

Add the ground turmeric, ground coriander, cayenne, and continue to stir fry on medium heat until the eggplant slices have wilted and somewhat crisp, about 20 minutes.

. Add chili pepper and curry leaves, if using.

Remove the pan from the heat and stir in the coconut milk, then return to heat. Reduce heat and bring to a gentle simmer for about 4-5 minutes.

Sprinkle the garam masala, adjust the seasoning, if needed. Adjust consistency, if needed. If it appears too thick, stir in some hot water

Turn off heat.

Squeeze fresh lime juice just before serving with rice or any flat bread .

* As you know, the fat to water ratio in coconut milk differs from can to can. If you think that your can has less coconut milk fat solids, drain the water (you can use it for smoothies) and only add the coconut milk fat. .
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