Summary

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

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Instructions

1. 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.
2. Heat 6 tablespoons of oil in a pan, fry the aubergine slices for 10 minutes, turning once. Drain on kitchen paper.
3. 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.
4. Pour in coconut milk. Then season with salt and pepper.
5. 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.
6. Remove aluminum foil, sprinkle desiccated coconut on the aubergines and bake for another 5 minutes.