Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut

Ingredients

• 2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones instead)
• 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

Directions

1. 1

   Preheat 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.

2. 2

   Place 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.

3. 3

   When 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.

4. 4

   Put 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.

5. 5

   Let 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.

6. 6

   Add 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.

7. 7

   Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.