Remember, if you cook two recipes from Vegan Serendib this week, you might win a free cookbook!
Contest details here: https://www.facebook.com/mary.a.mohanraj/posts/pfbid02MbcnQCYJHfkJUtm7o78nRiP7K6s5nTUQwJUW55X4fLjUTi2Y4sCMuB8WMEbuEo6Ul
The cookbook is also on sale this last week of January, 30% off: https://serendibshop.com
*****
Eggplant Sambol / Kaththarikkai Sambol
(1 hour prep, 20 minutes cooking, serves 8.)
My vegetarian friends are particularly fond of this dish. It offers a bright note, with its raw onion and lime juice, that wakes up a plate of rice and curry.
- 1 eggplant
- 1 rounded tsp. salt
- 1 rounded tsp. ground turmeric oil for deep frying
- 3 fresh green chilies, sliced thin
- 1 medium onion, sliced thin lime juice
- 1⁄4 cup coconut milk, optional
1. Cut eggplant into quarters lengthwise and then slice thinly. Rub with salt and turmeric, spread on a few layers of paper towels and leave at least 1 hour. Bitter water will rise to the surface of the eggplant; blot that water with more paper towels. This will make for much tastier eggplant.
2. Heat about an inch of oil in a deep frying pan and fry eggplant slices slowly until brown on both sides. Lift out with Chinese spider (mesh metal spoon) and put in a dry bowl.
3. Mix with remaining ingredients; serve warm.
