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.