From the April/May 2015 issue
By Melissa Joulwan – meljoulwan.com

Serves 2–4 // Prep 15 minutes // Cook 20 minutes

Ingredients

  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp powdered ginger
  • 1/2 tsp ground cloves
  • 1 TBSP coconut oil
  • 1/2 medium onion, diced
  • 1 tsp freshly grated ginger
  • 3 cloves garlic, crushed
  • 1 (14.5-oz) can coconut milk
  • 1 TBSP fish sauce (Red Boat is Paleo friendly!)
  • 1 large Japanese eggplant, cut into strips
  • 1 large red

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