Eggplant and Coconut Bake
This creamy, aromatic bake is full of flavor from coconut milk, herbs, and spices. It’s perfect as a main dish or a side — delicious with rice, bread, or your favourite protein.
Ingredients
How to make it
- Slice eggplant into rounds:– preheat the oven to 190°C (375°F)– slice the eggplants into rounds– for softer, less bitter eggplant, sprinkle with salt and let sit for 10–15 minutes, then pat dry.
- Cook the aromatics:– heat coconut oil in a large pan over medium heat– add onion and cook for 3–4 minutes– stir in garlic, ginger, cumin, turmeric, paprika, coriander, and chili flakes– cook for another 1–2 minutes until fragrant.
- Add the coconut milk:– pour in coconut milk and soy sauce, stir well– let simmer for 5 minutes– add salt, pepper, and lime juice to taste.
- Layer in a baking dishs:– place eggplant slices in a baking dish (about 9x13 inches), slightly overlapping if needed– pour the coconut mixture over the top, spreading it evenly.
- Bake:– cover with foil or banana leaf and bake for 30–35 minutes until the eggplant is soft– uncover and bake for 10 more minutes so the top becomes golden.
- Final and serve:– sprinkle spring onion, basil or mint over the top– add toasted breadcrumbs or nuts and sesame seeds, if using– serve hot, with rice, bread, or a side of fish or dhal.
Tip…
- use herbs from your garden — basil, mint, oregano, or thyme all work well.
- add more chili or a dash of hot sauce if you love spice!
