Method
Chop the onions, chillies and coriander. Blanch and chop the tomatoes. Chop the eggplant into large cubes and put in a bowl of cold salted water to prevent them from turning black.
Heat oil in a frying pan, add cinnamon and cloves and fry for a few seconds. Add onion, chillies, chilli powder and turmeric. Drain eggplant, pat dry and add to the pan, fry until lightly browned.
Add half the coconut, tomatoes and 1/2 teaspoon of salt. Stir, cover and cook for 5 minutes. Add remaining coconut, stir gently until mixed and cooked thoroughly.
Season to taste and sprinkle with chopped coriander before serving.
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