Ingredients
- 2 tbsps Extra Virgin Olive Oil
- 1 Eggplant (medium, sliced in half lengthwise, chopped into rounds)
- 1/4 tsp Sea Salt
- 1 tsp Turmeric (ground)
- 1 tsp Garam Masala
- 1 tsp Cayenne Pepper
- 1 1/2 cups Canned Coconut Milk (full fat)
- 1 Garlic (clove, finely chopped)
- 2 tbsps Lime Juice
- 1/4 cup Cilantro (chopped)
Directions
- Heat the oil in a large pan over medium heat. Add the eggplant slices and season with salt. Cook for 12 to 15 minutes, flipping the eggplant slices occasionally until they are browned.
- Season the eggplant slices with turmeric, garam masala, and cayenne pepper. Cook for one more minute.
- Add the coconut milk and stir in the garlic. Simmer for three to five minutes. Adjust the consistency with a little hot water at the time if needed.
- Turn off the heat and add the lime juice. Garnish with cilantro. Enjoy!