Name: Penang Coconut Curry Eggplant
Yield: 1 main course, 2 appetizers or sides for 4
Cuisine: Asian
Ingredients: 2 Chinese eggplant; 2 Tbsp vegetable oil; Salt to taste; Pepper to taste; 2 tsp Penang spice blend; 1/8 tsp Espelette pepper; ¼ tsp salt; 1 cup coconut milk (145 g); 1 cup plum tomato, ½” dice (150g); 2 Tbsp fresh lime juice (30); 6 large leaves basil, roughly chopped; 2 Tbsp cilantro, roughly chopped (6g); 1 scallion (20g); ¼ cup chopped peanut (30g); Lime wedges for garnish

Eggplant and herbs in a fragrant Penang Coconut Curry sauce with hot rice or crispy baguette – make extra so you have some for lunch the next day.

Penang Coconut Curry Eggplant

Helen Park

Servings/Yield

1 main course, 2 appetizers or sides for 4

Cuisine

Asian

Ingredients

2 Chinese eggplant
2 Tbsp vegetable oil
Salt to taste
Pepper to taste
2 tsp Penang spice blend
1/8 tsp Espelette pepper
¼ tsp salt
1 cup coconut milk (145 g)
1 cup plum tomato, ½” dice (150g)
2 Tbsp fresh lime juice (30)
6 large leaves basil, roughly chopped
2 Tbsp cilantro, roughly chopped (6g)
1 scallion (20g)
¼ cup chopped peanut (30g)
Lime wedges for garnish

Directions

Preheat oven to 400°F.
Split each eggplant lengthwise and season with vegetable oil, salt, and pepper. Arrange on a tray in a single layer, cut sides up.
Roast in the oven for 20 minutes or until golden grown and cooked through.
In a small pot, bring the Penang spice blend, espelette pepper, salt, and coconut milk to boil and simmer gently for 10 minutes.
Remove from heat and stir in the lime juice to season, adjusting salt and spiciness if needed.
Add the tomatoes and simmer for 5 more minutes.
Arrange the warm eggplant on a platter and drizzle with the piping hot sauce.
Garnish with the herbs, scallions, and chopped peanuts.