Curry Eggplant
Appetizers • Indian
Description
Curry Eggplant
Ingredients
- Eggplants 2 pieces
- Onion 2 pieces
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Coconut Milk 5 fl oz
- Vegetable Oil 1 tablespoon
- Wheat Flour 1 teaspoon
- Star anise 1 piece
- Cinnamon 1 piece
- Red Curry Powder 1 teaspoon
- Turmeric 1 teaspoon
Step-by-Step Guide
Step 1
Peel the eggplants, cut them into cubes of about 2x2 cm, blanch in boiling water, and dry.
Step 2
Coat the eggplant cubes in a mixture of flour and turmeric.
Step 3
In a wok, heat the oil, fry the chili pepper (cut with scissors directly in the wok) for 30 seconds, add the eggplants and fry on high heat, stirring constantly, for 5 minutes.
Step 4
Add finely chopped onion and garlic, add spices, salt, and coconut milk, and mix well.
Step 5
Cover with a lid and simmer on low heat for another 5 minutes.
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