Malaysian Style Eggplant in Coconut Milk

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

  • Asian Eggplants, long thin ones, either purple or green, 4-5
  • Garlic, 2-3 cloves, finely chopped
  • Shallots, finely sliced, 4 -5 or Onion, finely sliced, 1 large,
  • Coconut Milk, 500 ml
  • Turmeric, ½ to ¾ tsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Fresh Red chiles, finely chopped, to taste
  • Fresh Coriander leaves, to garnish

 

Instructions:

 

Slices eggplants vertically and then cut into about 2 inch long sticks. Soak in chilled salted water and keep aside till needed.

 

Heat the oil in a pan/wok. Add in garlic and shallots and fry till onion gets translucent.

 

Add in the turmeric and coconut milk and bring to a boil.

 

Lower the heat and add drained out eggplant. Let the curry simmer over low heat till eggplant gets soft but, not mushy.

 

Add salt to taste, give a final stir and switch off the heat.

 

Sprinkle with red chiles and coriander leaves. Serve with steamed rice.

 

 

Notes:

If you want to cut through the richness of the coconut milk curry you can either add a few pineapple chunks to the curry while it is cooking or serve the curry and rice with lemon wedges on the side.

 

From http://mmskitchenbites.blogspot.co.uk