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Aubergine in Coconut Cream���� Veg� HT�� ACC�� West Indian�� 65mins

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

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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

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

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

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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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Key techniques required to make this recipe

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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.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

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