Melanzane in Coconut Milk

Rinse and dry the melanzani and remove the stalk, then cut into ½ cm thick round slices. Peel and grate ginger.

Peel onion and garlic, dice onion very finely, have garlic ready with press. Rinse chilies, cut in half, remove seeds, cut chilies into narrow strips. Rinse cilantro greens, spin dry and chop finely.

Rub slices of melanzana on a plate with a mixture of salt and turmeric. Heat oil in a frying pan until not too hot and toast the melanzan slices on both sides without letting them color. Remove and drain on kitchen paper.

Wipe out the frying pan with paper, heat the clarified butter and sauté the onion at the beginning, then add the garlic, ginger, chili and paprika and sauté briefly, stirring all the time. Pour in the coconut milk, stir and let it bubble up.

Add the melanzane to the frying pan, put the lid halfway on and simmer at a low temperature, for about 5. min, until the sauce thickens.

Remove from heat, season with salt and bring to the table sprinkled with coriander greens and garnished with lemon slices.

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