Aubergine in Coconut Cream Veg HT ACC West Indian 65mins

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Aubergine in Coconut Creamï¿½ï¿½ï¿½ï¿½ Vegï¿½ HTï¿½ï¿½ ACCï¿½ï¿½ West Indianï¿½ï¿½ 65mins

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Serves 4-6ï¿½ï¿½ Hotï¿½ï¿½ Vegetarianï¿½ï¿½Veganï¿½ Vegetablesï¿½ï¿½ Accompanimentï¿½ï¿½ Gluten Wheat Dairy Freeï¿½ Eggless St. Maartenï¿½ Caribbean West Indiesï¿½ North Americaï¿½ Nth American

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Ingredients

2 Aubergines (eggplant), peeled and thinly sliced

2 Large Onions, finely chopped

1 teaspï¿½ Hot Chilli Pepper

Salt and Black Pepper

480ml/16fl.oz. Coconut Cream

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Instructions

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

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2.ï¿½ Arrange the aubergine slices in the buttered dish, sprinkle over the onions and chili pepper and season with salt and pepper to taste.ï¿½

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3. Pour over the coconut cream, cover and bake for 45 minutes.ï¿½

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

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More Vegetable Accompanimentï¿½ Recipesï¿½ | ï¿½What's in Seasonï¿½ |ï¿½ Growing Vegetables

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Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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