A simple and delicious vegetarian dish, enjoyed either hot or cold!  Serves 4.


375 grams eggplant
1/2 teaspoon salt
1/4 teaspoon ground tumeric
1/2 cup of coconut oil
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
pinch of fenugreek
1 red chilli pepper or 1/2 teaspoon chilli powder
2 tablespoons coconut oil
1 medium onion
1 clove garlic, finely chopped
1 cup coconut milk
2 teaspoons vinegar


Cut eggplant to bite-sized pieces. Heat the oil in a fry pan, then add the eggplant and sprinkle with salt and turmeric. Fry 2 minutes on each side or until slightly browned and set aside.

Dry roast all of the spices, except the chilli, until fragrant and the mustard seeds begin to pop. Grind in your moral and pestle until fine, then add a chilli pepper and grind some more, to a paste. Add a little water if necessary to make stiff paste.

Fry the chopped onion and garlic in the remaining oil until soft. Add the coconut milk and bring to the boil on a medium to low heat. Add the eggplant and simmer for 3 – 4 minutes. Lastly, add the vinegar, this balances out the richness of the coconut oil.

Serve on hot on a bed of rice with a side salad.


This recipe is from Asian Flavours by Connie Clarkson.