Eggplant Fingers in Coconut & Mustard Sauce

    20 minutes

    Eggplant fingers can be fried to get a completely different taste from the raw or stir fried eggplant taste. It is juicy, crisp on the outside and begs for a sauce to go with. This dish is very light and creamy to taste. A few simple flavours bringing up a very nice dish.

    Victoria, Australia
    1 person made this

    Serves: 2 

    • 1 medium eggplant
    • 1-2 tablespoon Dijon mustard
    • 1 small can 100% coconut cream (or 1 large can coconut milk)
    • ~200 ml milk (optional)
    • Frying oil - Less greasy oils such as olive oils work well for this dish
    • A knob of butter
    • A pinch of turmeric powder
    • 1 firm tomato - cut into wedges
    • Salt to taste
    • Roughly chopped coriander or parsley to garnish.

    Preparation:3min  ›  Cook:15min  ›  Extra time:2min  ›  Ready in:20min 

    1. Preparing the eggplant:
    2. Cut Eggplant into fingers. Try to leave some Eggplant skin on each finger. It crisps well and looks delicious.
    3. Fry the eggplant fingers over medium heat until golden brown on the outside and the skin is a darker shade of purple.
    4. Strain using a slotted spoon and set aside on a paper towel to get rid of some excess oil.
    5. Coconut sauce:
    6. Start the pan off with a knob of butter. To achieve a light creamy taste, avoid using too much.
    7. Pour in the coconut Cream.
    8. Stir in 1-2 Table spoons of wholegrain mustard paste (Dijon works well, but any variety with a mild taste will do).
    9. Now simmer over low heat to let the flavours meld. Add extra red mustard seeds if you like.
    10. Add a little milk if the paste is too thick (depends on what coconut milk/cream you used). Simmer on low to achieve a slightly thick consistency. Not too runny.
    11. Add a pinch of Turmeric powder. It gives it a unique twang and a delightful yellow colour. You can skip this if you don't have any handy/don't like turmeric too much.
    12. Final Preparation:
    13. Add the fried eggplant fingers to the simmering sauce and pop in your tomato wedges.
    14. Toss the eggplant a little to coat it with the sauce and let simmer for ~ 1 more minute.
    15. Garnish with chopper coriander or parsley and serve on rice.
    16. Accompaniment: Boiled rice
    17. Slow boil long grain rice in an open pot without any added oil/butter or salt. Use a little more water than regular rice to compensate for the lack of oil.
    18. Rice should cook slowly and turnout slightly sticky and clump easily. Taste is a little sweet due to the natural rice starchiness.
    19. Serving Suggestion:
    20. Plate ~ 1 & 1/2 handfuls of rice on each plate and ladle a few eggplant fingers over the rice. Add as much sauce as you like.

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    pretty easy recipe. Convincing hubby it was a full meal was something else  -  31 Aug 2012