Eggplant with Coconut

Ingredients:

Eggplant - 20 oz. (500 grams)
Creamed coconut - 4 oz. (100 grams) - chopped
Vegetable oil -1 1/2 tbsps
Turmeric - 1/4 tsp
Green chillies - 2 (finely chopped)
Cloves - 3 (whole)
Chilli powder -1 tsp
Tomatoes - 10 oz. (250 grams) - peeled, seeded &coarsely chopped
Fresh coriander - 2 tbsps (chopped)
Cinnamon stick - 5 cm piece (one)
Onion - 1 (chopped)
Salt - 1/2 tsp

Preparation:

1. Cut the unpeeled eggplant into large bit-sized pieces and immerse in a bowl of cold salted water.
2. Meanwhile, heat the oil in in a frying pan, add the cinnamon and cloves and fry for two minutes.
3. Add the chopped onion, green chillies,chilli powder and turmeric.
4. Drain eggplants & pat dry with paper towels; add to the pan and fry until lightly browned.
5. Add half the creamed coconut, the tomatoes and 1/2 teaspoon salt. Stir, cover and cook for about 5 minutes or until the eggplant is tender but not overdone.
6. Add remaining creamed coconut and stir gently until well mixed and heated through.
7. Season to taste and serve garnished with chopped coriander.

Sponsored by Easy Tours of India.