Eggplant with Coconut Cream

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
4

Ingredients

  • 650 g - small eggplants, sliced lengthwise into 4
  • 1/2 cup - Coconut Cream
  • 1 medium onion, sliced
  • 1.5 tsp - grated fresh Ginger
  • 1 Clove - garlic, crushed
  • 2 whole dry red chillies, crushed
  • 1 tbsp - oil
  • 1 tsp - Sugar
  • 3 tbsp - chopped Coriander leaves

How to Make Eggplant with Coconut Cream

  • Heat oil in a non-stick wok.
  • Add onion, ginger, garlic and chillies and stir fry until onions turn transparent and soft.
  • Add sliced eggplants and stir-fry until tender.
  • Add coconut cream and sugar.
  • Stir-fry for 2-3 mins. Remove from fire.
  • Garnish with coriander leaves. Serve hot.