Eggplant Moilee

There are foods that you might not eat in a decade but still resonate on your palate. Especially if you remember the last time your Mum made it for you. On our short visits from the US, she would manage to put out a string of specially crafted foods, ones she knew I would relish. This eggplant coconut curry was one I loved. In spite of a diligently penned recipe, I only made it once since then. So here goes.....years later, still resonating , now to the next generation, who love it in turn.

Japanese eggplant are thinly sliced and coated with  spicy green chutney. Plentiful onions, curry leaves, green chiles, garlic and ginger sauteed are till soft, then drowned in coconut milk. Eggplant slices cook in this aromatic curry till soft and pliable. An easy fix and very delicious to boot!

EGGPLANT MOILEE

Serves 4

1 large Japanese Eggplant

3 tablespoons spicy Green Chutney -homemade or store bought

1/4 teaspoon Kosher Salt

3 tablespoons Canola Oil

1 large  Onion

8-10 Garlic cloves

4 Ginger Slices

8-10 Curry Leaves

2 Green Chiles

1 14oz Coconut Milk can

1/2 teaspoon Kosher Salt

1 Lime

Cilantro leaves

Trim the ends of the eggplant and cut into 1/4 inch slices. Place them in a bowl.

Coat slices with green chutney and 1/4 tsp Kosher salt.

Slice onions and garlic cloves thinly. 

I like to slice curry leaves thinly so they are easily edible.

Slit green chiles in half.

Heat oil in a saucepan. 

Drop onions, garlic, ginger, green chiles and curry leaves into oil. Saute till soft and translucent. 

Pour coconut milk over onions. 

Season with salt.

Bring to a low simmer, then add the eggplant slices to coconut milk. Cover and cook over low heat till eggplant is soft and tender. 

Squeeze the juice of a lime over eggplant. 

Garnish with cilantro and serve. 

 The love of eggplant,  the love of food, loving your mother for making your favorites... all these emotions encompass one forkful. That enough for now.

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