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Eggplant and okra in a peanut coconut sauce

I ordered 2lbs of Chinese eggplants which is a lot of eggplants to use up.

I sautéd 3/4 of an onion, sliced, in sesame oil. I used a micro grater to finely mince a big knob of garlic and two cloves of garlic and put it in with the onions.

Cut the tops and tips off and then cut in half 2 cups of okra.

Crushed 1/2 cup of blanched salted peanuts, added a little grapeseed oil.

Chopped up 3 Chinese eggplants into 1” cubes. Added 1.5 tsp red chill flakes.

Added sushi vinegar and soy sauce and kept stirring. Added 3/4 of a can of coconut milk.

Corrected with some more vinegar and then added a bit of regular salt.

Let cook until eggplant is tender but not mushy.

I’m happy with how the flavours turned out. I think I would have liked it more without the coconut milk, but it was an open can that needed using up.

Without coconut milk, I would have kept the heat high and maybe added some maple syrup for sweetness.