Delicious Eggplant with Coconut Milk

Ingredients:

    2-3 Chinese eggplants (long thin eggplant)
    1 can coconut milk
    4 minced garlic cloves
    1/2 sliced red onion
    1 teaspoon finely minced ginger
    5 fresh basil leaves (shredded)
    oil for sautéing
    mint leaves for garnish

Directions:

1) Slice the Chinese eggplants with a diagonal cut into 1/2-inch thick round slices.  Its important to use Chinese eggplants -- regular eggplants take a long time to cook and are not as sweet as Chinese ones.

2) Heat a wok or saute pan with some oil (approx. 1 tbsp) at medium-high heat.

3) Add onions, garlic and ginger.  Saute for approx 2-3 minutes.  Add salt & pepper to taste.  Try adding a dash of nutmeg as well -- it really brings out the flavour of the red onion.

4) Add approx. 3-4 tablespoons more oil to the pan, and add the eggplant.  Saute until the eggplants become soft with still some hard spots.

5) Add 1 can of coconut milk.  Reduce heat to a vigorous simmer.  Add shredded basil leaves.  Simmer approx.  10-15 minutes so the sauce thickens and the eggplants are entirely soft.  Add salt + pepper to taste.

Garnish with mint leaves and serve with hot steamed rice (Basmati is very good with this dish).  This is one of my favourite dishes to make -- and so easy!  Enjoy.

Serves: 4

Preparation time: 30 mins

source of recipe: http://vegweb.com/index.php?topic=8791.0