Eggplant, Pepper, Tomato and Coconut Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 eggplant (s)
- 2 onions)
- 2 red pepper (s)
- 2 clove (s) garlic, but tastes good without
- 4 beefsteak tomato (s), OR:
- 1 can tomato (s), strained or chunky, approx. 400g
- 1 can coconut milk, approx. 200g
- 1 handful desiccated coconut
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices, season with salt and leave to steep. Wash off the water, pat the eggplants dry and fry in a pan. Put aside.
- Cut the onions into rings and fry until translucent. Cut the peppers into fine strips and add to the onions. Chop or press the garlic cloves. Dice the tomatoes and add to the vegetables with the garlic. Let everything simmer gently for 5 minutes. Season with salt, freshly ground pepper and, if you like, with chilli or hot paprika. Depending on whether you like to eat a little hotter or milder. Add the coconut milk to the vegetables and simmer briefly. Layer the eggplant slices in a baking dish. Pour the vegetables on top. Sprinkle with desiccated coconut. Bake at 175 ° for 25 minutes.
- Basmati rice or baguette goes well with it.
- The vegetables can also be varied. It is therefore also suitable for recycling leftovers. But as stated above, we ate and enjoyed it on vacation. That`s why I like to drink a Batida de Coco with it.
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