Eggplant Curry

· Makes 6 servings

· 3 small eggplants, peeled, sliced lengthwise into
1/2-inch thick slices, then sliced into 1/2-inch
thick pieces
· 1 teaspoon salt, plus extra for sprinkling
· 10 tablespoons Virgin Coco de Manila Culinary
Lauric Oil
· 3 large onions, thinly sliced
· 4 large garlic cloves, finely chopped
· 1 tablespoon ground coriander
· 1 teaspoon ground red chile or cayenne pepper
· 1/4 teaspoon turmeric
· 8 green or red jalapeno chiles, seeded and finely chopped or 6 fresh
green or red finger-type chiles, seeded and finely chopped
· 1/2 cup dried, shredded unsweetened coconut
· Juice and pulp of 1 lemon
· 1 bay leaf
· 1 teaspoon toasted sesame seeds, crushed
· 1 cup water
· 1 teaspoon brown sugar
· 1 teaspoon black mustard seeds, toasted
· 2 tablespoons finely chopped fresh coriander (cilantro) leaves

Instructions:

Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.

In a large skillet, heat 4 tablespoons of the vegetable oil over medium high heat, then brown half of the eggplant pieces on both sides, about 6 minutes in all. Remove and set aside. Add another 4 tablespoons vegetable oil to the skillet and, once it is heated, cook the remaining eggplant and set aside.

In a large casserole or stockpot, heat the remaining 2 tablespoons vegetable oil over medium-high heat, then cook the onions, garlic, ground coriander, ground red chile, turmeric and fresh chiles until soft, about 5 minutes, stirring occasionally. Add the coconut and cook another 2 to 3 minutes, stirring. Add the lemon juice and pulp, teaspoon of salt, bay leaf, sesame seeds and water. Stir, add the reserved eggplant, cover, reduce heat to low and simmer until the eggplant is very tender and the sauce is thick, about 11/2 hours. Add the sugar and mustard seeds, stir and cook for 5 minutes. Stir in the coriander leaves and remove and discard the bay leaf. Serve immediately..

Adapted from "Some Like It Hot: Spicy Favorites from the World's Hot Zones" by Clifford A. Wright.