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  • Flame Roasted Eggplant With Ginger And Coconut | Easy Vegetarian

    🔥 Fire roasting brings an intense smokiness to this delicious brinjal dish! Flavored with ginger and simmered in coconut milk - an amazing combination which we ❤️ Flame Roasted Eggplant with Ginger and Coconut

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  • RECIPE

    INGREDIENTS

    300 gram eggplant (brinjal), large
    2 tablespoon coconut, fresh, shredded, dry roasted in a kadhai or wok till golden
    1 piece ginger, 2-inches, peeled and julienned into matchstick-size pieces
    300 ml coconut milk, thick
    2 tablespoon vegetarian oyster sauce
    1 teaspoon black pepper powder
    1/2 teaspoon sugar
    2 spring onions, sliced into 2-inch pieces at a sharp angle

    COOKING METHOD

    1. Place the eggplants (one at a time) on an open flame, either directly, or on a metal mesh, and turn till nicely charred and softened on all sides.  Once cool enough to handle, place under gentle running water and peel and wash off the black charred skin till fairly clean. Chop into 1½-inch size cubes.
       
    2. Toss roasted coconut and ginger into a medium wok or kadhai over high heat and cook for about 2 minutes. Add coconut milk and vegetarian oyster sauce; stir. Sprinkle in black pepper powder and sugar and stir to dissolve.
       
    3. Add chopped eggplant and stir gently. Bring to a boil and quickly reduce the heat to low. Simmer for 4 to 5 minutes till the sauce thickens and coats the eggplant beautifully.
       
    4. Top with spring onions, stir, and remove from heat. Serve hot.
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