LOCATION: Recipes >> Vegetables >> Eggplant in Coconut Cream
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Eggplant in Coconut Cream
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1 eggplant
3/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon dried ground chili peppers
1-1/2 cups coconut cream
Peel the eggplant and slice thin. Arrange in a buttered pie plate.
Sprinkle with the onions, salt, and chili peppers. Pour coconut
cream over all. Cover with a piece of aluminum foil. Bake in a 350
degree oven 45 minutes or until eggplant is tender. Bake uncovered
an additional 3 minutes. Serves 4-6.
Another version of this recipe uses two large eggplants, 3 large
onions, 2 teaspoons salt, 2 small green chilis, 1 teaspoon black
pepper, 1 teaspoon paprika, and 2 cups coconut cream.
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