When I first saw this graffiti eggplant, I couldn’t help myself from touching it – The purple-ish shiny skin held the flesh firmly, it was so beautiful. Chop it? NO! Let’s make an eggplant steak!
Let’s Make an Eggplant Steak
Making an eggplant steak is very easy, much easier than a beef steak. I don’t have to worry about how much is done, medium rare, overcook or blah blah blah……just use medium to high heat, give it a nice caramelised colour. The rest? Just a sauce you need.
So, I go with Coconut Curry Sauce
Why? Simply because I had ½ can of coconut milk in the fridge and I didn’t want to waste it. I first fried some spices, then added the coconut milk and seasonings, just like the way I make Indian curry.
Be Flexible about Spices and Vegetables
If you don’t have mustard seed, skip it or replace it with other spices you have on hand. The point is, infuse the oil with enough spices so you won’t find the outcome too bland. It really doesn’t matter which specific spice you use.
For the veggies, It is also up to you. I like to dice the veggies into small pieces, so they don’t require a long time to cook.
Ingredients
Serves 2
- 1 graffiti eggplant (350 g)
- 1 tsp cumin seed
- 1 tsp mustard seed
- ½ onion
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- ¾ tsp curry powder
- ¾ tsp coriander powder
- 2 medium tomato
- ½ paprika
- 200 g coconut milk
- salt & black pepper
- ½ tsp sugar
- fresh coriander leaves
- lemon juice
How to Make Graffiti Eggplant Steak in Coconut Milk Bath
- Halve the graffiti eggplant lengthways. Generously rub it with salt and pepper.
- Heat some oil in a pan, put in the eggplant flat side down. Fry until you get a nice brown colour, about 10 mins. Flip it, add 2-3 tbsp water and put the lid on. Cook for 5 mins more, until the eggplant is almost cooked through, then take it out and set aside.
- Heat some more oil in the same pan, fry the cumin and mustard seed until fragrant, then add the onion, ginger, garlic, and stir-fry for 10 mins until the onions turn translucent. Then add in the tomato, paprika, a little salt, and ground spices.
- Add coconut milk, sugar, and a little water if you think the sauce is too thick (I’ve added c.a. 60 ml). Stir well and return the eggplant to the pot. Bring it to a simmer and cook for a few more mins. Garnish with fresh coriander leaves and squeeze in fresh lemon juice. Serve hot with rice. Enjoy!
More Easy Eggplant (Aubergine) Recipes
- Easy Viet Aubergine Recipe with Black Bean Sauce
- Moroccan Zaalouk (Aubergine and Tomato Vegan Spread)
- Blackened Aubergine with Soya Mince
