Coconut & Eggplant Stew

February 28, 2016 • Posted in: Vegetarian, Easy Dinners

Remarkable ease-to-tasty ratio. Good for a weeknight, and cheap, to boot!


  • 2 x 450g eggplant, cut into 3cm pieces
  • 1 tbs extra virgin olive oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, chopped
  • 3cm piece ginger, finely grated
  • 1 tsp ground cardamom
  • 1 tbs ground coriander
  • 1 tsp ground turmeric
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • Mint and coriander leaves to serve
  • Serve with steamed rice and a green vegetable


  1. Place eggplant in a colander set over a bowl and sprinkle with 2 tbs salt. Set aside for 30 minutes to drain. Rinse under cold running water and pat dry with paper towel.
  2. Place a deep fry-pan over high heat, and add a little oil. In 2 batches, cook eggplant, stirring, for 4–5 minutes until golden, then set aside.
  3. Add oil to pan and reduce heat to medium-low. Add onion and garlic, and cook, stirring for 3–4 minutes until softened.
  4. Add ginger and ground spices, and cook for a further 1 minute or until fragrant.
  5. Return eggplant to pan with tomato and 360ml coconut milk, and cook for 30 minutes or until eggplant is soft. Season.
  6. Serve with steamed rice, drizzled with remaining 2 tbs coconut milk and fresh herbs.

    Preparation time: 30 mins
    Cooking time: 45 mins
    Serves: 4

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