Eggplant in Coconut Sauce

* Served here with brown rice and collard greens*

1 large onion, cut into thin slices

1 tbsp finely grated ginger

3 cloves garlic, minced

1 tsp mustard seeds

1 large eggplant cut into large dice

1/2 cup coconut

2 green cardamom pods

2 cloves

1 1-inch piece of cinnamon

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds 

1 tsp Asofetida

1-2 tsp chili powder to taste

1 tbsp Agave

1 tsp turmeric

1 to 2 cups light coconut milk

Place eggplant on baking rack and sprinkle with a little salt and half of the turmeric and roast at 400 till almost tender

Heat heavy pot and  add the cardamom, cloves, cinnamon, chili powder, coriander seeds, cumin seeds, fennel seeds and asoefita and toast until they start to get darker. Set aside

Add the coconut to the skillet and toast, stirring constantly, just a few seconds until the coconut starts to get lightly brown. Don’t leave the coconut on the stove unattended because it will burn in an instant.

Place the toasted spices,  coconut, agave, and the remaining turmeric in a blender. Add enough light coconut milk and blend into a very smooth paste.

Heat a heavy pot on medium high heat till very hot- add the mustard seeds. When they sputter, add the sliced onions. Saute them until they start to brown. Add the garlic and ginger and saute another minute. Adding water by the teaspoon if they begin to stick.

Add the ground spice mixture and when the come to a boil, add the eggplants. Add more coconut milk,  if the sauce is too thick.

When the sauce boils, turn down the heat so it just simmers, slap on a lid, and cook about 10-15 minutes or until the eggplant is really tender.

Adapted by recipe from HolycowVegan