Tuesday, July 22, 2008

Roasted Eggplant with Coconut Milk

Pin It

This dish is super easy to prepare, fast and healthy. Just perfect for those days when I don't feel like spending too much time prepping, but still want to eat something that is nourishing and good for you. I served it over rice to soak up the sauce. A simple arugula and radish salad completes the meal. Enjoy it!

Roast Eggplant with Coconut Milk Recipe
addapted from the Brazilian cookbook O Grande Livro de Receitas Claudia

Serves 4 as main dish or 6 as a side dish

You will need:

1 eggplant
salt and pepper to taste
1 onion, finely sliced
1/3 cup milk
1/3 cup coconut milk
red pepper flakes or chopped red chillies to taste

Slice the eggplant and place it on the bottom of an oven proof dish (9x13 inches). Season with salt and pepper.
Top with the onion. Mix the milk with the coconut milk and pour on top of dish. Sprinkle with red pepper flakes, or chopped red chillies.
Cover with foil and roast it at 350 degrees F for about 45 minutes. Remove foil and return to oven until the top is golden brown, about 5 minutes more.

No comments:

Post a Comment

Thanks for sharing your thoughts!