Eggplant in Kaffir-Lime Scented Coconut Milk Curry – Recipe

Name: Eggplant in Kaffir-Lime Scented Coconut Milk Curry – Recipe
Ingredients: 4 large, long Japanese eggplants (more if smaller); 6 tablespoons vegetable oil, divided; salt; 5 kaffir lime leaves, thinly sliced; 2 stalks lemongrass, roughly chopped (read the technique here); 2 cloves garlic, roughly chopped; 1 inch piece ginger, roughly chopped; handful Thai basil, roughly chopped; juice of 1 lime; 1 can of coconut milk; 2 green onions, thinly sliced

Eggplant in Kaffir-Lime Scented Coconut Milk Curry – Recipe was pinched from <a href="http://herbivoracious.com/2010/02/eggplant-kaffir-lime-coconut-milk-curry-recipe.html" target="_blank">herbivoracious.com.</a>

INGREDIENTS

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4 large, long Japanese eggplants (more if smaller)

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6 tablespoons vegetable oil, divided

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salt

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5 kaffir lime leaves, thinly sliced

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2 stalks lemongrass, roughly chopped (read the technique here)

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2 cloves garlic, roughly chopped

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1 inch piece ginger, roughly chopped

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handful Thai basil, roughly chopped

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juice of 1 lime

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1 can of coconut milk

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2 green onions, thinly sliced

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