Eggplant and Peanut Stir‑Fry

Ingredients

• 600 g small eggplants
• 6 tbsp oil
• 200 g chopped peanut kernels
• 1 tbsp Sesame seeds
• 2 tbsp desiccated coconut
• 1 tbsp tamarind paste
• 1 tsp turmeric
• 4 small green peppercorns
• 4 bay leaves

Instructions

1. 1.

   Wash and trim the eggplants. In a pan, heat 4 tbsp of oil and sear the eggplant pieces for several minutes until browned, then reduce heat and cook gently until tender.

2. 2.

   In another dry skillet, toast the peanuts and sesame seeds. Stir in coconut flakes and tamarind paste, adding enough water to create a thick sauce. Add the remaining oil, turmeric, peppercorns, bay leaves, and simmer on low heat for about 10 minutes. If needed, add more water, season with salt, combine with the eggplant, and serve over rice.