1 large eggplant
1 TBSP oil (olive or vegetable)
1 can coconut milk
1 TBSP Spice by Rachel Sweet COCONUT CURRY MIX
1 can diced tomatoes
Preheat oven to 400 degrees F. While the oven preheats, wash the eggplant and cut it in half across the middle. Then cut the top stem part off. Slice both of the halves into spears and put these into a large bowl. Drizzle oil over the spears and stir to coat. Line a baking dish or cookie sheet with parchment paper for easy cleanup. Arrange the eggplant spears on the baking sheet so that they are not touching each other. Bake 20 minutes in the preheated oven.
While the eggplant bakes, add the tablespoon of COCONUT CURRY MIX and the can of coconut milk to a medium saucepan and turn the heat to medium. Mix well and let cook until the coconut milk starts to form bubbles on top. Then add the can of tomatoes and stir. Cook another 5 minutes and then shut off the heat.
Wash the scallion and slice it into thin rings. Set these aside in a small bowl for topping. When the eggplant is finished cooking, pull it out of the oven. Pour the spiced sauce over it and sprinkle with scallions for garnish. Serve hot!