Eggplants in Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 850 g auberine (s)
- 1 tablespoon salt
- 8 tablespoon oil
- 2 onion (s), cut into rings
- 2 cloves garlic, crushed
- 6 tomato (s), peeled and chopped
- 300 ml coconut milk
- 2 tablespoon desiccated coconut
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into 1 cm thick slices, season with salt and put in a colander. Weigh down with a plate or something similar and let steep for 20 minutes. Then rinse off the leaked juice and pat the eggplants dry with a kitchen towel.
- Heat 6 tablespoons of oil in a pan, fry the aubergine slices for 10 minutes, turning once. Drain on kitchen paper.
- Heat the rest of the oil in the same pan, add onions and fry for 5 minutes over medium heat, add tomatoes and garlic and cook for another 3 minutes, stirring.
- Pour in coconut milk. Then season with salt and pepper.
- Layer the aubergine slices in a baking dish, pour the sauce over them and cover with aluminum foil. Bake in a preheated oven at 180 ° C for 30 minutes.
- Remove aluminum foil, sprinkle desiccated coconut on the aubergines and bake for another 5 minutes.
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