Ginger Braised Eggplant with Kale and Coconut Milk

Saute in hot olive oil half a sliced sweet onion, with a finger or 2 of fresh chopped ginger/Add several fat cloves of smashed chopped garlic and season with salt/Roughly chopped, peeled eggplant next up and some really fresh red chile, Thai, New Mexico, whatever you have on hand really, (anything with a little guts) saute until it’s all nice + caramelized/Kale chopped in slim ribbons gets added next, saute and incorporate with the rest/ deglaze with a splash of tamari/ add in some tomato sauce or paste, I had a basic Tomato sauce so that’s what I used/Shrimp stock to the pot, roughly a cup and a half and a hefty splash of coconut milk/ bring to the boil and knock down to a simmer, lid on until lovely, fragrant and soft/the last few minutes want the lid ajar to reduce the sauce if too saucy/ serve with Basmati or Jasmine/The bonus is your leftovers can be quite a heady breakfast with a fried or scrambled egg on top, hot black coffee and the paper alongside…


2 responses to “Ginger Braised Eggplant with Kale and Coconut Milk”

  1. Home Cooking from This American Bite says :

    Wow… seriously, wow… what a wonderful combination of flavors for a supreme dish! Genius!

    • lechow says :

      Yes, it came out pretty wonderfully-the eggplant goes so nicely sticky and melted with the ginger. It’s very nice. Thanks so much for visiting!

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