Seared Eggplant and Coconut Milk Curry
Ingredients
- 1 pound Japanese eggplant, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion diced
- 1-inch knob fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- Fresh cracked black pepper, to taste
- 1 Thai chili, sliced (optional)
- Chopped cilantro, to garnish
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