Living cooking recipe Fennel- roasted eggplant.

This recipe is sensual, easy and fast. It is good for pittas, pitta-vattas, pitta-kapha, kaphas, kapha-vattas, and kapha-pittas. Enjoy it !

Ingredients:

2 eggplants

¼ cup coconut milk

½ tsp roasted fennel seeds

½ tsp roasted corianders seeds.

 ½ cup chopped parsley.

1 tsp olive oil

pinch of salt.

Cut the eggplants into flat slices length wise and roost in the olive oil until tender. Roll them to form a ball. In a separate bowl roast the spices until golden, add the coconut milk and salt.

Put in the blender - the coconut mix with the parsley and ½ of the eggplant. The consistency should be mildly dense. Add the mix to the roasted eggplant. Let it simmer for 3 minutes. Serve warm as a side dish. Lovely with basmati cinnamon rice.