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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

 

Ingredients

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

 

Instructions

 

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.

 

 

More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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