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Aubergine in Coconut Cream     Veg  HT   ACC   West Indian   65mins


Serves 4-6   Hot   Vegetarian  Vegan  Vegetables   Accompaniment   Gluten Wheat Dairy Free  Eggless St. Maarten  Caribbean West Indies  North America  Nth American



2 Aubergines (eggplant), peeled and thinly sliced

2 Large Onions, finely chopped

1 teasp  Hot Chilli Pepper

Salt and Black Pepper

480ml/16fl.oz. Coconut Cream




1. Preheat the oven to 180C, 350F, Gas Mark 4 and well butter a shallow ovenproof dish.


2.  Arrange the aubergine slices in the buttered dish, sprinkle over the onions and chili pepper and season with salt and pepper to taste. 


3. Pour over the coconut cream, cover and bake for 45 minutes. 


4. At the end of the cooking time, uncover and bake for a further 10 minutes. Serve hot.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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