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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.
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