We had this with the Masala Rice Noodles and Vegetables, but it was really too much filling food for one meal, and some simple stir-fried broccoli would have been a better choice. This dish is that rich.
1 pound eggplant
1 cup rice flour (I used brown)
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
1 cup water
1 can full-fat coconut milk
1-1/2 tablespoons red curry paste (or 4 tablespoons if using homemade)
2 or 3 kaffir lime leaves, slivered, for garnish (optional)
Preheat oven to 375 F. Slice eggplant into 1/3-inch thick rounds.
Whisk together rice flour, cornstarch, baking powder, salt, sugar, oil and water. Dip each eggplant slice in batter on both sides and place on an well-oiled baking sheet. Bake for 20 minutes and turn over the eggplant slices. Bake for another 15 to 20 minutes or until the eggplant is crispy and light brown.
Stir together curry paste and coconut milk and heat in a small sauce pan. Strain if using homemade curry paste. Dip the cooked eggplant in the curry sauce and serve on a large platter. Drizzle remaining curry sauce over the top and garnish with slivered kaffir lime leaves, if available.
Serves 2-5 depending on menu. Best served immediately.