Spicy Thai Eggplant

Serves two 

Ingredients: 

3 Thai eggplants (the elongated dark purple variety); chopped crosswise into circles  

4 spring onions; green parts included and chopped vertically into circles 

4 garlic cloves; minced

3 Thai dried chili pepper; finely chopped

3 tomatoes; chopped  

2 tablespoons of coconut oil 

6-8 coriander seeds; crushed 

½ cup chopped cilantro 

1 cup Basmati rice 

1 bay leaf 

Sea salt to taste 

Preparation: 

Put rice in a pot, add 2 cups of water and bring to a boil. Reduce heat to a minimum, add bay leaf, and then cover the pot, first with a kitchen cloth and then a lid. Cook until the water is completely absorbed and the texture of the rice becomes fluffy. Whilst the rice is cooking, make the sauce. Heat 1 tablespoon of the coconut oil in a pan over medium heat. Add eggplants and fry for 7 to 10 minutes, or until they are browned and become slightly mushy. Add spring onions, garlic, dried chili pepper and the remaining coconut oil, and cook stirring regularly for up to 5 minutes. Add tomatoes, coriander seeds and salt; increase heat to maximum; and continue to cook for about 5 minutes, or until the tomatoes completely dissolve. Turn heat off and mix in cilantro. Pour the sauce on the fluffy rice and enjoy!