into ½ inch cubes
1 Tablespoon salt
olive oil
3 medium Vidalia or Spanish sweet
onions, thinly sliced
6 cloves garlic, minced
1 Tablespoon ground coriander
½ to 1 teaspoon cayenne pepper
½ teaspoon turmeric
8 jalapeno peppers, seeded
and minced
½ cup dried, unsweetened,
shredded coconut meat
juice of whole lemon
zest of whole lemon
1 bay leaf
1 teaspoon sesame seeds
1 cup water
1 teaspoon sugar
1 teaspoon mustard seeds
¼ cup cilantro leaves, minced
(optional)
Lay the eggplant cubes on a couple of layers of
paper towels and sprinkle with 1 Tablespoon salt.
Roll the cubes up in the paper towels to absorb
excess moisture for 30 minutes. Unroll and pat dry.
Heat a large skillet to medium-high, and add enough
oil to almost cover the bottom. Cook the eggplant in
2 batches for about 6 minutes each. Remove
eggplant and keep warm.
Heat the skillet to medium-high and add about 2-3
tablespoons oil. Add onions, garlic, coriander,
cayenne, turmeric, and jalapeno. Cook until soft,
about 5-7 minutes. Stir in shredded coconut and
cook an additional 2 minutes. Stir in the lemon
juice, lemon zest, bay leaf, sesame seeds, and water.
Return eggplant to skillet. Cover and reduce heat to
simmer. Simmer for 90 minutes. Remove bay leaf.
Stir in sugar, mustard seeds, and cilantro. Cook for
5 more minutes.
Good hot. Serve alone or over noodles. Also good
as a spread on matzo.
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