FAIRYTALE EGGPLANTS WITH GOAN COCONUT

FAIRYTALE EGGPLANTS WITH GOAN COCONUT

Serves: 4

    • 6-8 small fairytale eggplants,  about 6-inches long
    • ¼ cup flaked (or grated) unsweetened coconut
    • ¼ cup unsalted peanuts
    • 2 tablespoons vegetable oil
    • 1 jar Maya Kaimal Goan Coconut
    • Curry Leaf Tarka (Optional) 
    •  
    • Split eggplants lengthwise from base to just below the stem to keep them intact. Set aside.
    • Meanwhile cook the coconut and peanuts together in a small sauté pan over medium-high heat. Stir constantly until the coconut is thoroughly toasted and the peanuts are browned in spots. Remove form heat and transfer to a dinner plate to stop the cooking. Set aside.
    • Heat oil in a large, seasoned or non-stick skillet over medium high-heat. Add the eggplants and sauté, turning occasionally, until lightly charred and mostly softened, about 5 to 7 minutes.
    • Reduce heat to low and add the Goan Coconut simmer sauce. Cook gently over medium-low heat, turning the eggplants occasionally until the sauce is very hot and eggplants are cooked through, about 7 minutes more.
    • Transfer to a serving dish and garnish with the toasted coconut and peanuts.  Drizzle with fried curry leaf tarka if using. Serve with basmati rice, if you like.