GRILLED EGGPLANT WITH COCONUT GRAVY

A:

1 eggplant medium size

With a fork, pierce skin of eggplant in 4-5

places to prevent the eggplants from bursting

while on the grill.

Lightly coat the eggplant with cooking oil & grill

in medium flame, by turning it on every side,

until eggplant become soft.

  

Remove from heat and allow to cool.

Remove the skin & cut into pieces, keep aside

B:

3 shallots chopped

1 medium tomato chopped

1 green chilly chopped

2-3 bird’s eye chilly chopped

Curry leaves

Salt to taste

C:

½ cup thick coconut milk

METHOD:

In a pan add some water & B, cook until tomato is soft.

Add in grilled eggplant pieces, coconut milk & stir

until tiny bubbles form on side of the pan.

Remove from heat & serve.