1/2 Photos of Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut
magpie diner's Note:
Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).
My Private Note
Units: US | Metric
- 2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones inst)
- 2 tablespoons canola oil (or any light oil)
- sea salt
- ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 1/2 teaspoon cayenne (to taste)
- 4 teaspoons fresh lime juice (sub lemon if need be)
- 2 inches piece cinnamon bark
- 15 fresh curry leaves (or sub basil)
- 1 small onion, cut into fine half rings
- 3/4 cup light coconut milk (stirred well in the can before measuring)
- 2 teaspoons ground brown mustard seeds
- 1Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
- 2Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
- 3When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
- 4Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
- 5Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
- 6Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
- 7Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.
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Nutritional Facts for Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut
Serving Size: 1 (261 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 135.6
- Calories from Fat 72
- Total Fat 8.1 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 6.8 mg
- Total Carbohydrate 16.2 g
- Dietary Fiber 8.6 g
- Sugars 6.3 g
- Protein 3.0 g
The following items or measurements are not included:
light coconut milk