Aubergine Curry With Lemongrass & Coconut Mil


6 garlic cloves, coarsely chopped
½ inch fresh ginger, peeled and coarsely chopped
2 stalks lemongrass, trimmed and coarsely chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
1 not chicken bouillon cube
2 c water
4 medium eggplant
1 tablespoon coconut oil
1 tablespoon honey
1 tablespoon amino acids
1 can coconut milk
1 small red pepper sliced
handful of chopped cilantro for garnish


1. Dredge the sliced eggplant in non GMO cornstarch.

2. Brown in coconut oil on each side over medium heat. Drain on paper towel.

3. Using a high speed blender, blend together red chili pepper, garlic, ginger and lemongrass, turmeric, chili powder, bouillon, honey and 1/2 coconut milk until well blended. Add the remainder of coconut milk and water and continue to blend until smooth.

4. Cook over medium heat and add eggplant. Reduce heat and simmer x10 minutes. Add red bell pepper and continue to simmer 5 minutes more.

5. Sprinkle cilantro for garnish

6. Serve hot with brown sesame or steamed brown rice.

PS. We celebrated my daughter’s birthday on yesterday and since it was the weekend we celebrated by doing a little window shopping with her friends. She said she only wanted to window shop. The whole idea was just to be with her friends. Windows can really be expensive! She then wanted to go for a deep dish pizza. Though I couldn’t bring myself to eat at the local pizza hut, she enjoyed it. After all, it was her birthday.

Nonetheless, today she needs nutrition. I wanted delicious nutrition. She loves eggplant. Really we all do. I was inspired by all the eggplant I purchased at the Amish auction. I visit the Amish market once a year and stock up for the winter months.

I adapted this recipe from and made it my own. I used the lemongrass plant that my father-in-law gave me. What an awesome combination!

Not only is the eggplant delicious, but it is highly nutritious. It contains a potent antioxidant called Chlorogenic acid. According to the US Department of Agriculture’s Agricultural Research Service, chlorogenic acid fights free radicals lowering the bad LDL cholesterol. It also protects the cells from mutating in cancer cells. It is also antiviral. Who knew it was in the blue? Actually its purple, but you get the point. Enjoy!

Notes: Eggplant

Nutritional Info: Serving Size: 1 (335 g)
Servings Per Recipe: 4
Calories 336.3
Calories from Fat 233 — 69%
Total Fat 25.9 g — 39%
Saturated Fat 19.8 g — 99%
Cholesterol 0 mg — 0%
Sodium 287.4 mg — 11%
Total Carbohydrate 26.8 g — 8%
Dietary Fiber 6.7 g — 26%
Sugars 8.7 g — 34%
Protein 6.1 g — 12%


Call Us Text Us