Eggplant Curry

I love eggplant, especially the thin long variety. I think it absorbs less oil than the larger ones when deep fried. There are many different  varieties of eggplant.
This is one of the ways I cook eggplant. Eggplants are deep fried and then cooked in a bit of thick coconut milk. 

Ingredients:
Two Chinese eggplants
Salt
A pinch of turmeric
Coconut oil enough for deep frying eggplants
One small onion, sliced
3-4 cloves of garlic, chopped
A sprig of curry leaves
1 tablespoon of coconut oil
1/2 teaspoon of curry powder
A dash of red chili flakes
3 tablespoons of coconut milk

Cut eggplants into thin strips. Sprinkle salt and a pinch of turmeric powder. Mix well.

Add salt and turmeric powder to eggplant strips.

Heat coconut oil in a small pan. Fry eggplants in batches without over crowding. Once it turns golden color, remove from oil and drain any excess oil on a paper towel.

Deep fried eggplant.

Heat a tablespoon of oil in a pan. Add sliced onions and cook until translucent. Add chopped garlic and curry leaves, and cook about 3-4 minutes in medium heat. Don't let garlic burn, it can add a bitter taste.

Add fried eggplants, curry powder and red chili flakes into the pan and mix well. Cook another 2-3 minutes. Then add coconut milk. Cook about 5 minutes in low heat.

Serve with rice or flat bread.

Eggplant curry.