Coconut-Crusted Eggplant with Thai Green Curry – Allspicery

Ingredients

• 1 globe eggplant
• 1/4 cup of soy sauce
• 1 teaspoon of gochujang (Korean red chili paste)
• 1/2 cup of coconut, desiccated
• 1/2 cup of wheat flour
• 1/2 cup high heat cooking oil such as peanut
• 1 strand fresh lemongrass, chopped
• 1 can coconut milk
• 1/2 cup chopped green onion
• 2 cloves of garlic, chopped
• Curry Spices: 2 tablespoons Thai Green Curry, 1 teaspoon Cumin Powder, 1 teaspoon Spanish paprika, 1 tablespoon salt