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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
  

  • 2 medium eggplants sliced into 1/2-inch thick rounds
  • 1 can 400 ml coconut milk (full-fat for richness)
  • 1 tbsp coconut oil
  • 1 medium onion finely chopped
  • 2-3 garlic cloves minced
  • 1- inch piece fresh ginger grated or minced
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp chili flakes optional
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • ½ cup spring onion chopped
  • ½ cup fresh basil or mint chopped
  • ¼ cup toasted breadcrumbs or crushed nuts optional
  • 1 tbsp sesame seeds optional
  • Serving suggestions:
  • -Serve with steamed coconut brown rice.
  • -Enjoy with flatbread like naan or roti.
  • -Pair with grilled fish or a lentil dish for a full meal.

How to make it
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!