| | Directions | | Combine eggplant, garlic, ginger, turmeric, cayenne, and salt. Marinate 15 minutes. Pour off liquid. Peel and mash whole garlic cloves. Sauté garlic and eggplant in your choice of oil until eggplant is done. Remove from heat and add coconut milk, cilantro and chilis. |
|
|
| Ingredients | | - |  | 12 ounces eggplant, sliced into sticks |
| - | | 1 clove garlic, pressed |
| - | | 1 teaspoon grated fresh ginger |
| - | | 1/8 teaspoon Turmeric |
| - | | 1/4 teaspoon Cayenne |
| - | | 1/2 teaspoon Salt |
| - | | 3 whole garlic cloves |
| - | | 3 1/2 ounces coconut milk |
| - | | 1 tablespoon cilantro |
| - | | 2 hot green chilis |
| |
| |
